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Open AccessArticle

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

1
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
2
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 443; https://doi.org/10.3390/foods8100443
Received: 23 August 2019 / Revised: 19 September 2019 / Accepted: 24 September 2019 / Published: 26 September 2019
(This article belongs to the Section Food Quality and Safety)
Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability. View Full-Text
Keywords: quinoa; aromatic yeast; preferment; wheat bread quinoa; aromatic yeast; preferment; wheat bread
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Păucean, A.; Man, S.M.; Chiş, M.S.; Mureşan, V.; Pop, C.R.; Socaci, S.A.; Mureşan, C.C.; Muste, S. Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods 2019, 8, 443.

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