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    Abstract
2017 (Vol. 13, Issue: 4)
Research Article

Soybean Sourdough as Bio-ingredients to Enhances Physical and Functional Properties of Wheat Bakery Products

1, 2Ana Yanina Bustos, 3Carla Luciana Gerez, 1Laura Beatriz Iturriaga and 3Maria Pia Taranto
1Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET- UNSE). RN9, km 1125, 4206, Santiago del Estero
2Universidad de San Pablo T. Av. Solano Vera y Camino a Villa Nougues, 4129, Tucuman
3Centro de Referencia para Lactobacilos (CERELA-CONICET). Chacabuco 145, 4000, San Miguel de Tucuman, Argentina
 

DOI: 10.19026/ajfst.13.4443
Submitted Accepted Published
October 31, 2016 December 30, 2016 April 25, 2017

  How to Cite this Article:

1, 2Ana Yanina Bustos, 3Carla Luciana Gerez, 1Laura Beatriz Iturriaga and 3Maria Pia Taranto, 2017. Soybean Sourdough as Bio-ingredients to Enhances Physical and Functional Properties of Wheat Bakery Products.  Advance Journal of Food Science and Technology, 13(4): 161-169.

DOI: 10.19026/ajfst.13.4443

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.4443

Abstract:


The aim of this study was to evaluate the strain Lactobacillus plantarum C8 as starter culture for soybean sourdough fermentation, in terms of rheological properties, phenolic content and antioxidant activity. After this, wheat breads were prepared with fermented (sourdough) and unfermented soybean flour (control) at three different ratios (4.0:1.0, 3.5:1.0 and 1.5:1.0). Soybean sourdough showed less consistency and increased viscosity compared with unfermented dough. The content of phenolic compounds and the antioxidant activity significantly (p<0.05) increased after lactic fermentation. The overall characteristics of breads depended on the amount of soybean sourdough or flour addition while the best results were obtained with the lower substitution level. In fact, higher specific loaf volume, less crumb hardness and chewiness and intensification in lightness with respect to control breads, were obtained. Besides, sourdough breads showed high phenolic content and antioxidant activity with respect to breads made with unfermented soybean flour. In addition, sourdough breads were widely accepted by the consumers. This study put in evidence that sourdough addition improved the physical and functional properties of traditional wheat bread.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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