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dc.contributor.authorMüller, Denise Christina-
dc.contributor.authorNguyen, Ha-
dc.contributor.authorLi, Qing-
dc.contributor.authorSchönlechner, Regine-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.contributor.authorWismer, Wendy-
dc.contributor.authorGänzle, Michael-
dc.date.accessioned2021-10-30T12:41:31Z-
dc.date.available2021-10-30T12:41:31Z-
dc.date.issued2021-
dc.identifier.issn0963-9969de_CH
dc.identifier.issn1873-7145de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/23360-
dc.description.abstractA standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using isomaltooligosaccharides (IMO) as bulk sweetening agent, polysaccharide hydrolases to generate sugars from flour polysaccharides, and sourdough. Trained panel sensory analyses of the intensity of sour and sweet tastes were compared to the concentration of organic acids and the sugar concentration of bread. Sourdough fermentation reduced the sweet taste intensity of bread produced with 9% sucrose. This effect was more pronounced with Leuconostoc mesenteroides, which converts fructose to mannitol with concomitant production of acetate. Addition of up to 20% sourdough fermented with Weissella cibaria 10 M, which does not produce mannitol and less acetate when compared to L. mesenteroides, did not substantially reduce the sweet taste intensity. Bread produced with 9% IMO tasted less sweet than bread prepared with 9% sucrose but partial replacement of sucrose with IMO maintained the sweet taste intensity. Addition of 4.5% IMO in combination with W. cibaria sourdough, amyloglucosidase and the fructosidase FruA enabled production of bread with 50% reduced sucrose addition while maintaining the sweet taste intensity. In conclusion, the single use of a sweet bulking agent, of amyloglucosidase or fructanases or the use of sourdough alone, did not maintain the sweet taste intensity of sugar-reduced bread, however, a combination of the three approaches allowed a reduction of sucrose addition without reducing the sweet taste intensity.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Research Internationalde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectDextransucrasede_CH
dc.subjectIsomalto-oligosaccharidede_CH
dc.subjectSourdoughde_CH
dc.subjectSucrosede_CH
dc.subjectSugar replacementde_CH
dc.subjectSweet tastede_CH
dc.subjectFlourde_CH
dc.subjectSugarde_CH
dc.subjectBreadde_CH
dc.subjectWeissellade_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleEnzymatic and microbial conversions to achieve sugar reduction in breadde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.foodres.2021.110296de_CH
dc.identifier.pmid33992395de_CH
zhaw.funding.euNode_CH
zhaw.issue110296de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume143de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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Müller, D. C., Nguyen, H., Li, Q., Schönlechner, R., Miescher Schwenninger, S., Wismer, W., & Gänzle, M. (2021). Enzymatic and microbial conversions to achieve sugar reduction in bread. Food Research International, 143(110296). https://doi.org/10.1016/j.foodres.2021.110296
Müller, D.C. et al. (2021) ‘Enzymatic and microbial conversions to achieve sugar reduction in bread’, Food Research International, 143(110296). Available at: https://doi.org/10.1016/j.foodres.2021.110296.
D. C. Müller et al., “Enzymatic and microbial conversions to achieve sugar reduction in bread,” Food Research International, vol. 143, no. 110296, 2021, doi: 10.1016/j.foodres.2021.110296.
MÜLLER, Denise Christina, Ha NGUYEN, Qing LI, Regine SCHÖNLECHNER, Susanne MIESCHER SCHWENNINGER, Wendy WISMER und Michael GÄNZLE, 2021. Enzymatic and microbial conversions to achieve sugar reduction in bread. Food Research International. 2021. Bd. 143, Nr. 110296. DOI 10.1016/j.foodres.2021.110296
Müller, Denise Christina, Ha Nguyen, Qing Li, Regine Schönlechner, Susanne Miescher Schwenninger, Wendy Wismer, and Michael Gänzle. 2021. “Enzymatic and Microbial Conversions to Achieve Sugar Reduction in Bread.” Food Research International 143 (110296). https://doi.org/10.1016/j.foodres.2021.110296.
Müller, Denise Christina, et al. “Enzymatic and Microbial Conversions to Achieve Sugar Reduction in Bread.” Food Research International, vol. 143, no. 110296, 2021, https://doi.org/10.1016/j.foodres.2021.110296.


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