Skip to main content
SpringerLink
Log in

Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life

Food and Bioprocess Technology volume 8, pages 691–701 (2015)Cite this article

Abstract

The effect of sourdough obtained with selected exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on the sensory quality of bread during shelf life was investigated. Moreover, the relationship between sensory and instrumental data was studied. Results showed that sourdough containing EPS had a positive effect on sensory perception of bread samples. EPS+ samples showed a lighter brown crust and lighter crumb color and a more open crumb structure than EPS− samples. Only for EPS+ sample, the springiness intensity of the bread did not vary at all during the 21 days, and the hardness and chewiness of bread during storage were well preserved. In addition, EPS+ samples showed a higher acidity than EPS− samples, but no difference was perceived in terms of flavor attributes between samples. A good correlation was found between sensory and instrumental variables, and principal component analysis (PCA) was an effective instrument to classify bread samples on the base of quality changes.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

References

  • American Association of Cereal Chemists (AACC), Inc. (1975). Cereal laboratory methods, method 44–15A. St. Paul: American Association of Cereal Chemists, Inc.

    Google Scholar 

  • Angioloni, A., & Collar, C. (2009). Bread crumb quality assessment: a plural physical approach. European Food Research Technology, 229, 21–30.

    Article  CAS  Google Scholar 

  • Barber, B., Ortola, C., Barber, S., & Fernandez, F. (1992). Storage of packaged white bread. III. effect of sourdough and addition of acids on bread characteristics. LWT Food Science and Technology, 194, 442–449.

    CAS  Google Scholar 

  • Breuil, P., & Meullenet, J. F. (2001). A comparison of three instrumental tests for predicting sensory texture profiles of cheese. Journal of Texture Studies, 32, 41–55.

    Article  Google Scholar 

  • Brümmer, J. M., & Lorenz, K. (1991). European developments in wheat sourdoughs. Cereal Foods World, 36, 310–314.

    Google Scholar 

  • Callejo, M. J. (2011). Present situation on the descriptive sensory analysis of bread. Journal of Sensory Studies, 26, 255–268.

    Article  Google Scholar 

  • Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Açar, Ö. Ç., Gökmen, V., & Fogliano, V. (2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International, 42, 1295–1302.

    Article  CAS  Google Scholar 

  • Curic, D., Novotni, D., Skevin, D., Rosell, C. M., Collar, C., Le Bail, A., Colic-Baric, I., & Gabric, D. (2008). Design of a quality index for the objective evaluation of bread quality: application to wheat breads using selected bake off technology for bread making. Food Research International, 41, 714–719.

    Article  Google Scholar 

  • Delcour, J. A., Rouau, X., Courtin, C. M., Poutanen, K., & Ranieri, R. (2012). Technologies for enhanced exploitation of the health-promoting potential of cereals. Trends in Food Science & Technology, 25, 78–86.

    Article  CAS  Google Scholar 

  • Di Cagno, R., De Angelis, M., Limitone, A., Minervini, F., Carnevali, P., Corsetti, A., Gaenzel, M., Ciati, R., & Gobbetti, M. (2006). Glucan and fructan production by sourdough Weissellacibaria and Lactobacillus plantarum. Journal of Agricultural and Food Chemistry, 54, 9873–9881.

    Article  Google Scholar 

  • Di Monaco, R., Cavella, S., & Masi, P. (2008). Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements. Journal of Texture Studies, 39, 129–149.

    Article  Google Scholar 

  • Driss, D., Bhiri, F., Siela, M., Bessess, S. L., Chaabouni, S., & Ghorbel, R. (2013). Improvement of breadmaking quality by xylanase gh11 from penicilliumoccitanispol6. Journal of Texture Studies, 44, 75–84.

    Article  Google Scholar 

  • Elìa, M. (2011). A procedure for sensory evaluation of bread: protocol developed by a trained panel. Journal of Sensory Studies, 26, 269–277.

    Article  Google Scholar 

  • Galle, S., Schwab, C., Dal, B. F., Coffey, A., Gänzle, M. G., & Arendt, E. K. (2012). Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. International Journal of Food Microbiology, 155, 105–112.

    Article  CAS  Google Scholar 

  • Gambaro, A., Varela, P., & Giménez, A. (2002). Textural quality of white pan bread by sensory and instrumental measurements. Journal of Texture Studies, 33, 401–413.

    Article  Google Scholar 

  • Gambaro, A., Giménez, A., Gastón, A., & Gilardi, V. (2006). Influence of enzymes on the texture of brown pan bread. Journal of Texture Studies, 37, 300–314.

    Article  Google Scholar 

  • Gänzel, M. G. (2009). From gene to function: metabolic traits of starter cultures for improved quality of cereal foods. International Journal of Food Microbiology, 134, 29–36.

    Article  Google Scholar 

  • Ghoshal, G., Shivhare, U. S., & Banerjee, U. C. (2013). Effect of xylanase on quality attributes of whole-wheat bread. Journal of Food Quality, 36, 172–180.

    Article  CAS  Google Scholar 

  • Gray, J. A., & Bemiller, J. N. (2003). Bread staling: molecular basis and control. Food Science and Food Safety, 2, 1–21.

    Article  CAS  Google Scholar 

  • Hansen, A., & Hansen, B. (1996). Flavor of sourdough wheat bread crumb. LWT Food Science and Technology, 202, 244–249.

    CAS  Google Scholar 

  • Hansen, A., & Schieberle, P. (2005). Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science & Technology, 16, 85–94.

    Article  CAS  Google Scholar 

  • Heenan, S. P., Hamid, N., Dufour, J.-P., Harvey, W., & Delahunty, C. M. (2009). Consumer freshness perceptions of breads, biscuits and cakes. Food Quality and Preference, 20(5), 380–390. doi:10.1016/j.foodqual.2009.02.008.

    Article  Google Scholar 

  • Jensen, S., Oestdal, H., & Thybo, A. K. (2010). Sensory profiling of changes in wheat and whole wheat bread during a prolonged period of storage. Journal of Sensory Studies, 25, 231–245.

    Article  Google Scholar 

  • Jensen, S., Oestdal, H., Skibsted, L. H., Larsen, E., & Thybo, A. K. (2011). Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavor, and taste. Journal of Cereal Science, 53(2), 259–268. doi:10.1016/j.jcs.2010.11.007.

    Article  CAS  Google Scholar 

  • Kaditzky, S., & Vogel, R. F. (2008). Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli. European Food Research Technology, 228, 291–299.

    Article  CAS  Google Scholar 

  • Kaditzky, S., Seitter, M., Hertel, C., & Vogel, R. F. (2008). Performance of Lactobacillus sanfranciscensis TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality. European Food Research Technology, 227, 433–442.

    Article  CAS  Google Scholar 

  • Katina, K., Heinio, R. L., Autio, K., & Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT Food Science and Technology, 39, 1189–1202.

    Article  CAS  Google Scholar 

  • Katina, K., Maina, N. H., Juvonen, R., Flander, L., Johansson, L., Virkki, L., Tenkanen, M., & Laitila, A. (2009). In situ production and analysis of Weissellaconfusa dextran in wheat sourdough. Food Microbiology, 26, 734–743.

    Article  CAS  Google Scholar 

  • Korakli, M., Rossmann, A., Gänzle, M. G., & Vogel, R. F. (2001). Sucrose metabolism and exopolysaccharide production in wheatand rye sourdoughs by Lactobacillus sanfranciscensis. Journal of Agricultural and Food Chemistry, 49, 5194–5200.

    Article  CAS  Google Scholar 

  • Masi, P., Sepe, M., & Cavella, S. (1997). Mathematical modelling of the compressive stress-strain relationship of foods submitted to large deformations. In R. Jowitt (Ed.), Engineering & food at ICEF7 (pp. 212–215). Sheffield: Sheffield Academic Press. Part 1, section A.

    Google Scholar 

  • Olano-Martin, E., Gibson, G. R., & Rastall, R. A. (2002). Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides. Journal of Applied Microbiology, 93, 505–511.

    Article  CAS  Google Scholar 

  • Palomba, S., Cavella, S., Torrieri, E., Piccolo, A., Mazzei, P., Blaiotta, G., Ventorino, V., & Pepe, O. (2012). Wheat sourdough from Leuconostoclactis and Lactobacillus curvatus exopolysaccharide-producing starter culture: polyphasic screening, homopolysaccharide composition and viscoelastic behavior. Applied and Environmental Microbiology, 78, 2737–2747.

    Article  CAS  Google Scholar 

  • Parker, R., & Ring, S. G. (2001). Macromolecular aspect of bread staling. In P. Chinachoti & Y. Vodovotz (Eds.), Bread staling (pp. 61–71). New York: CRC Press LLC. Series in Contemporary Food Science.

    Google Scholar 

  • Pepe, O., Villani, F., & Coppola, S. (2001). Differential viable count of mixed starter cultures of lactic acid bacteria by using modified Chalmers medium. Microbiological Research, 155, 351–354.

    Article  CAS  Google Scholar 

  • Pepe, O., Blaiotta, G., Moschetti, G., Greco, T., & Villani, F. (2003). Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. Applied Environmental Microbiology, 69, 2321–2329.

    Article  CAS  Google Scholar 

  • Pepe, O., Ventorino, V., Cavella, S., Fagnano, M., & Brugno, R. (2013). Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. Applied and Environmental Microbiology, 79, 3779–3785.

    Article  CAS  Google Scholar 

  • Piazza, L., & Masi, P. (1995). Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chemistry, 72(3), 320–325.

    CAS  Google Scholar 

  • Plessas, S., Alexopoulos, A., Bekatorou, A., Mantzourani, I., Koutinas, A. A., & Bezirtzoglou, E. (2011). Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage. Food Chemistry, 124, 627–633.

    Article  CAS  Google Scholar 

  • Rizzello, C. G., Nionelli, L., Coda, R., Di Cagno, R., & Gobbetti, M. (2010). Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread. European Food Research and Technology, 230, 645–654.

    Article  CAS  Google Scholar 

  • Rohm, H., Jaros, D., & deHaan, M. (1997). A video-based method for determinationof average stress-strain relations in uniaxial compression of selected foods. Journal of Texture Studies, 28, 245–255.

    Article  Google Scholar 

  • Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15, 75–81.

    Article  CAS  Google Scholar 

  • Schiraldi, A., Fessas, D. (2001). Mechanism of staling: an overview. In: Chinachoti, P. andVodovotz, Y. (Eds.), Bread Staling. CRC Press LLC (Series in Contemporary Food Science).

  • Szczesniak, A. S. (1998). Sensory texture profiling—historical and scientific perspectives. Food Technology, 52, 54–57.

    Google Scholar 

  • Tieking, M., & Gänzle, M. G. (2005). Exopolysaccharides from cereal-associated lactobacilli. Trends in Food Science and Technology, 16, 79–84.

    Article  CAS  Google Scholar 

  • Tieking, M., Korakli, M., Ehrmann, M. A., Gänzle, M. G., & Vogel, R. F. (2003). In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Applied Environmental Microbiology, 69, 945–952.

    Article  CAS  Google Scholar 

  • Torrieri, E., Pepe, O., Ventorino, V., Masi, P., & Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. LWT Food Science and Technology, 56(2), 508–516.

    Article  CAS  Google Scholar 

  • Valerio, F., Di Biase, M., Caputo, L., Creanza, T. M., Ancona, N., & Visconti, A. (2013). Effect of Lactobacillus-brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage. Innovative Food Science and Emerging Technology. doi:10.1016/J.ifset.2013.09.003.

    Google Scholar 

  • Wium, H., Gross, M., & Qvist, K. B. (1997). Uniaxial compression of UF-feta cheese related to sensory texture analysis. Journal of Texture Studies, 28, 455–476.

    Article  Google Scholar 

  • Yuan, S., & Chang, S. K. C. (2006). Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture. Journal of Texture Studies, 37, 361–382.

    Article  Google Scholar 

Download references

Acknowledgments

The authors are grateful to Marcella Iovinelli for baking bread loafs and helping them in data collection. The author also thank the judges for their dedication and motivation in performing the tests.

Author information

Authors and Affiliations

  1. Food Science and Agricultural Department, University of Naples Federico II, Via Università 100, 80055, Portici, NA, Italy

    R. Di Monaco, E. Torrieri, O. Pepe, P. Masi & S. Cavella

Authors
  1. R. Di Monaco
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. E. Torrieri
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. O. Pepe
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. P. Masi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. S. Cavella
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to E. Torrieri.

Rights and permissions

Reprints and Permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Di Monaco, R., Torrieri, E., Pepe, O. et al. Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life. Food Bioprocess Technol 8, 691–701 (2015). https://doi.org/10.1007/s11947-014-1434-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-014-1434-3

Keywords

search

Navigation