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Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy
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Foods 2020, 9(9), 1258; https://doi.org/10.3390/foods9091258
Received: 4 August 2020 / Revised: 26 August 2020 / Accepted: 3 September 2020 / Published: 8 September 2020
Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics. View Full-Text
Keywords: lactic acid bacteria; yeasts; starter; sourdough; bread; phenolics; DPPH; Texture Profile Analysis lactic acid bacteria; yeasts; starter; sourdough; bread; phenolics; DPPH; Texture Profile Analysis
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Sidari, R.; Martorana, A.; Zappia, C.; Mincione, A.; Giuffrè, A.M. Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods 2020, 9, 1258.

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