Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

被引：0

作者：

Marti, Alessandra ^{[1
]}

Torri, Luisa ^{[2
]}

Casiraghi, Maria Cristina ^{[1
]}

Franzetti, Laura ^{[1
]}

Limbo, Sara ^{[1
]}

Morandin, Francesca ^{[1
]}

Quaglia, Lucio ^{[3
]}

Pagani, Maria Ambrogina ^{[1
]}

机构：

[1] Università degli Studi di Milano, Department of Food, Environmental and Nutritional Sciences, 2, via Giovanni Celoria, 20133 Milan, Italy

[2] University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy

[3] Molino Quaglia S.p.A., 6, Via Roma, 35040 Vighizzolo D'Este, Italy

来源：

LWT | 2014年 / 59卷 / 2P1期

关键词：

Humidity control - Food products - Lactic acid;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The aim of this work was to evaluate the effects of wheat germ - stabilized by toasting or by sourdough fermentation - on dough and bread properties. Doughs were produced by adding increasing amounts of each type of stabilized germ, starting with the current recommended level of 3 g/100 g up to 20 g/100 g. Sourdough fermentation ensured the presence of lactic acid bacteria (LAB) in amounts comparable to those found in conventional sourdough. The acidification induced by LAB inactivates lipase and lipoxygenase, as does the toasting process. These results account for the decrease in rancidity, as demonstrated by the low development of hexanal during storage. Fermentation significantly decreased the content of glutathione, responsible for the deterioration of the rheological characteristics and workability of dough containing high levels of germ. Dough enriched with fermented germ exhibited high stability during mixing and development. Positive effects (high specific volume and low firmness) associated with the use of germ stabilized by fermentation have been detected both in fresh bread and in samples stored up to 4 days in controlled conditions of humidity and temperature. Finally, the sensory consumers' test confirmed that the addition of fermented germ did not diminish the liking of the sample. © 2014 Elsevier Ltd.

引用

页码：1100 / 1106