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https://doi.org/10.21256/zhaw-24620| Publikationstyp: | Konferenz: Paper |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Potential of a techno-functional sourdough and its application in sugar-reduced soft buns |
| Autor/-in: | Müller, Denise Schipali, Stefanie Näf, Patrick Kinner, Mathias Miescher Schwenninger, Susanne Schönlechner, Regine |
| et. al: | No |
| DOI: | 10.3390/fermentation8020042 10.21256/zhaw-24620 |
| Erschienen in: | Fermentation |
| Band(Heft): | 8 |
| Heft: | 2 |
| Seite(n): | 42 |
| Angaben zur Konferenz: | VIII International Symposium on Sourdough, Bolzano, Italy, 14-17 June 2022 |
| Erscheinungsdatum: | 20-Jan-2022 |
| Verlag / Hrsg. Institution: | MDPI |
| ISSN: | 2311-5637 |
| Sprache: | Englisch |
| Schlagwörter: | Functional lactic acid bacteria; Clean label strategy; Sugar-reduced soft bun |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | Functional 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/24620 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY 4.0: Namensnennung 4.0 International |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Publiziert im Rahmen des ZHAW-Projekts: | InnoBUN - Entwicklung und Applikation eines multifunktionellen Sauerteigs in Buns |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2022_Mueller-etal_Techno-functional-sourdough-sugar-reduced-soft-buns.pdf | 2.43 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
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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