Emerging fermentation technologies: Development of novel sourdoughs

The increasing knowledge of sourdough fermentation generates new opportunities for its use in the bakery field. New fermentation technologies emerged through in depth sourdough research. Dextrans are extracellular bacterial polysaccharides produced mainly by lactic acid bacteria (LAB). These bacteri...

Full description

Saved in:
Bibliographic Details
Published in:Food microbiology 2007-04, Vol.24 (2), p.155-160
Main Authors: Lacaze, G, Wick, M, Cappelle, S
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bread - microbiology
Bread - standards
breadmaking quality
Cereal and baking product industries
dextran
Dextrans - chemistry
Dextrans - metabolism
dextransucrase
dough development
Fermentation
food enrichment
Food industries
Food Microbiology
Food Preservation - methods
Food Preservation - standards
freshness
fructose
Fundamental and applied biological sciences. Psychology
Glucosyltransferases - metabolism
hardness
health foods
Industrial Microbiology
lactic acid bacteria
Lactobacillus - enzymology
Lactobacillus - metabolism
microbial exopolysaccharides
Molecular Weight
mouthfeel
polysaccharides
sourdough
sourdough bread
texture
Time Factors
Triticum aestivum
volume
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The increasing knowledge of sourdough fermentation generates new opportunities for its use in the bakery field. New fermentation technologies emerged through in depth sourdough research. Dextrans are extracellular bacterial polysaccharides produced mainly by lactic acid bacteria (LAB). These bacteria convert sucrose thanks to an inducible enzyme called dextransucrase into dextran and fructose. The structure of dextran depends on the producing micro-organism and on culture conditions. Depending on its structure, dextran has specific properties which lead to several industrial applications in different domains. The use of dextran is not widely spread in the bakery field even if its impact on bread volume and texture was shown. A new process has been developed to obtain a sourdough rich in dextran using a specific LAB strain able to produce a sufficient amount of HMW dextran assuring a significant impact on bread volume. The sourdough obtained permits to improve freshness, crumb structure, mouthfeel and softness of all kinds of baked good from wheat rich dough products to rye sourdough breads. From fundamental research on dextran technology, a new fermentation process has been developed to produce an innovative functional ingredient for bakery industry.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2006.07.015