Publikationstyp: Beitrag in wissenschaftlicher Zeitschrift
Art der Begutachtung: Peer review (Publikation)
Titel: Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling
Autor/-in: Tinzl-Malang, Saskia Katharina
Grattepanche, Franck
Rast, Peter
Fischer, Peter
Sych, Janice Marie
Lacroix, Christophe
et. al: No
DOI: 10.1016/j.lwt.2020.109375
Erschienen in: LWT - Food Science and Technology
Band(Heft): 127
Seiten: 109375
Erscheinungsdatum: 9-Apr-2020
Verlag / Hrsg. Institution: Elsevier
ISSN: 0023-6438
Sprache: Englisch
Schlagwörter: Exopolysaccharides; Staling; Bread texture; Co-fermentation; Heteropolysaccharides
Fachgebiet (DDC): 664: Lebensmitteltechnologie
Zusammenfassung: Exopolysaccharides (EPS) can act beneficially on bread texture and prevent staling. Homopolysaccharides such as dextran have been extensively investigated in cereal products, but fewer studies have adressed heteropolysaccharides (HePS). We investigated the functional interactions of the EPS types produced by Weissella confusa 11GU-1 (dextran and ropy cell-associated polymer) and Propionibacterium freudenreichii JS15 (HePS) produced by co-fermentation process on dough and wheat bread characteristics. Purified EPS powders obtained by ultrafiltration of fermentates from Weissella single culture and co-culture with Propionibacterium supplemented at 2.5 or 5 g/kg flour increased loaf volumes by about 10% and reduced moisture loss during baking compared to control bread. Synergistic activities of Weissella and Propionibacterium EPS led to improvement with respect to crumb-firming properties. For the lower addition of co-culture EPS powder (2.5 g/kg flour, corresponding to approximately 1.5 g pure EPS/kg dough), bread crumb firmness was reduced by 30 and 36% after 72 h and 1 week storage, respectively, compare to unsupplemented control bread. Our study revealed that Weissella-Propionibacterium co-culture EPS improved bread characteristics and decreased bread staling at a low level of addition compared to Weissella single culture EPS and unsupplemented bread.
URI: https://digitalcollection.zhaw.ch/handle/11475/21087
Volltext Version: Publizierte Version
Lizenz (gemäss Verlagsvertrag): Lizenz gemäss Verlagsvertrag
Departement: Life Sciences und Facility Management
Organisationseinheit: Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publiziert im Rahmen des ZHAW-Projekts: Multifunctional bakery bioingredients
Enthalten in den Sammlungen:Publikationen Life Sciences und Facility Management

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