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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-24620
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dc.contributor.authorMüller, Denise-
dc.contributor.authorSchipali, Stefanie-
dc.contributor.authorNäf, Patrick-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.contributor.authorSchönlechner, Regine-
dc.date.accessioned2022-03-17T09:42:30Z-
dc.date.available2022-03-17T09:42:30Z-
dc.date.issued2022-01-20-
dc.identifier.issn2311-5637de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/24620-
dc.description.abstractFunctional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and physical properties (color, volume, pore structure, and texture) of buns produced thereof were determined after baking. Sourdoughs started with DCM65 and/or MA418 developed up to log 9.2 CFU/g presumptive LAB after 24 h, assertiveness of the added starter cultures species was confirmed by MALDI-TOF MS. Acetic acid and mannitol were only detected in sourdough fermented with DCM65 (single or co-culture) up to 2.5 mg/g and 9.8 mg/g, respectively. The starter cultures applied influenced physical properties of buns. Sourdough buns started with MA418 had higher volume and slice area, and softer crumb; in contrast, buns fermented with DCM65 had a finer pore structure. In summary, both starter cultures showed high potential in sourdough buns with reduced sugar content.de_CH
dc.language.isoende_CH
dc.publisherMDPIde_CH
dc.relation.ispartofFermentationde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectFunctional lactic acid bacteriade_CH
dc.subjectClean label strategyde_CH
dc.subjectSugar-reduced soft bunde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titlePotential of a techno-functional sourdough and its application in sugar-reduced soft bunsde_CH
dc.typeKonferenz: Paperde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.3390/fermentation8020042de_CH
dc.identifier.doi10.21256/zhaw-24620-
zhaw.conference.detailsVIII International Symposium on Sourdough, Bolzano, Italy, 14-17 June 2022de_CH
zhaw.funding.euNode_CH
zhaw.issue2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.start42de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume8de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.funding.zhawInnoBUN - Entwicklung und Applikation eines multifunktionellen Sauerteigs in Bunsde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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Müller, D., Schipali, S., Näf, P., Kinner, M., Miescher Schwenninger, S., & Schönlechner, R. (2022). Potential of a techno-functional sourdough and its application in sugar-reduced soft buns [Conference paper]. Fermentation, 8(2), 42. https://doi.org/10.3390/fermentation8020042
Müller, D. et al. (2022) ‘Potential of a techno-functional sourdough and its application in sugar-reduced soft buns’, in Fermentation. MDPI, p. 42. Available at: https://doi.org/10.3390/fermentation8020042.
D. Müller, S. Schipali, P. Näf, M. Kinner, S. Miescher Schwenninger, and R. Schönlechner, “Potential of a techno-functional sourdough and its application in sugar-reduced soft buns,” in Fermentation, Jan. 2022, vol. 8, no. 2, p. 42. doi: 10.3390/fermentation8020042.
MÜLLER, Denise, Stefanie SCHIPALI, Patrick NÄF, Mathias KINNER, Susanne MIESCHER SCHWENNINGER und Regine SCHÖNLECHNER, 2022. Potential of a techno-functional sourdough and its application in sugar-reduced soft buns. In: Fermentation. Conference paper. MDPI. 20 Januar 2022. S. 42
Müller, Denise, Stefanie Schipali, Patrick Näf, Mathias Kinner, Susanne Miescher Schwenninger, and Regine Schönlechner. 2022. “Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns.” Conference paper. In Fermentation, 8:42. MDPI. https://doi.org/10.3390/fermentation8020042.
Müller, Denise, et al. “Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns.” Fermentation, vol. 8, no. 2, MDPI, 2022, p. 42, https://doi.org/10.3390/fermentation8020042.


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