TY - JOUR
T1 - Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making
AU - Plessas, Stavros
AU - Trantallidi, Marillena
AU - Bekatorou, Argyro
AU - Kanellaki, Maria
AU - Singh - Nee Nigam, Poonam
AU - Koutinas, Athanaslos A.
PY - 2007/7/6
Y1 - 2007/7/6
N2 - New types of bread were produced employing baker's yeast, kefir or Lactobacillus casei immobilized on brewer's spent grains. Bread was produced either by the straight-dough or the sourdough method. All the studied biocatalysts and their corresponding sourdoughs were found efficient for breadmaking. Good rising was achieved and the produced breads had good overall quality and remained fresher for longer, compared to commercial type baker's yeast bread. The best results were obtained for sourdough breads, with higher moisture retention during baking, lower rates of water evaporation and staling, and maintenance of freshness for longer (4-5 days). Consumer evaluation showed bigger preference for the sourdough breads as far as aroma, taste and overall quality were concerned, justified by the GC-MS analysis of volatiles that revealed a different aroma profile, with more compounds identified than in breads produced by the straight-dough method, obviously due to variations in microbial populations. (c) 2007 Elsevier Ltd. All rights reserved.
AB - New types of bread were produced employing baker's yeast, kefir or Lactobacillus casei immobilized on brewer's spent grains. Bread was produced either by the straight-dough or the sourdough method. All the studied biocatalysts and their corresponding sourdoughs were found efficient for breadmaking. Good rising was achieved and the produced breads had good overall quality and remained fresher for longer, compared to commercial type baker's yeast bread. The best results were obtained for sourdough breads, with higher moisture retention during baking, lower rates of water evaporation and staling, and maintenance of freshness for longer (4-5 days). Consumer evaluation showed bigger preference for the sourdough breads as far as aroma, taste and overall quality were concerned, justified by the GC-MS analysis of volatiles that revealed a different aroma profile, with more compounds identified than in breads produced by the straight-dough method, obviously due to variations in microbial populations. (c) 2007 Elsevier Ltd. All rights reserved.
KW - bread
KW - sourdough
KW - immobilization
KW - baker's yeast
KW - kefir
KW - Lactobacillus casei
KW - brewer's spent grains
U2 - 10.1016/j.foodchem.2007.03.065
DO - 10.1016/j.foodchem.2007.03.065
M3 - Article
VL - 105
SP - 187
EP - 194
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -