Use of immobilized cell biocatalysts in baking

Stavros Plessas, Argyro Bekatorou, Maria Kanellaki, Athanasios A. Koutinas, Roger Marchant, Ibrahim Banat

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Baking using baker's yeast immobilized in a starch-gluten-milk matrix (traditional fermented cereal food trahanas), containing viable lactic acid bacteria (LAB), and kefir (natural co-culture of yeasts and LAB) immobilized on orange peel, were investigated. The use of immobilized cells increased shelf life, delayed staling, and improved overall the quality of bread, compared with the traditional baker's yeast bread. These improvements were attributed to the reduction of pH, the lower moisture loss rates, and the presence of LAB, which are known to exhibit antimould properties. Better results were obtained using the sourdough method compared to the straight dough bread-making method. Headspace SPME GCMS analysis showed that the use of immobilized cells increased the number of bread aroma volatiles, especially esters. The best results, including shelf life and overall bread quality, were obtained in the case of baker's yeast immobilized on trahanas, although kefir immobilized on orange peel seems to be a more cost effective biocatalyst. (c) 2007 Elsevier Ltd. All rights reserved.
LanguageEnglish
Pages1244-1249
JournalProcess Biochemistry
Volume42
Issue number8
DOIs
Publication statusPublished - Aug 2007

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immobilized cells
bakers yeast
baking
breads
lactic acid bacteria
orange peels
kefir
shelf life
yeast breads
bread dough
grain foods
sourdough
fermented foods
coculture
gluten
headspace analysis
esters
odors
starch
yeasts

Cite this

Plessas, Stavros ; Bekatorou, Argyro ; Kanellaki, Maria ; Koutinas, Athanasios A. ; Marchant, Roger ; Banat, Ibrahim. / Use of immobilized cell biocatalysts in baking. In: Process Biochemistry. 2007 ; Vol. 42, No. 8. pp. 1244-1249.
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Plessas, S, Bekatorou, A, Kanellaki, M, Koutinas, AA, Marchant, R & Banat, I 2007, 'Use of immobilized cell biocatalysts in baking', Process Biochemistry, vol. 42, no. 8, pp. 1244-1249. https://doi.org/10.1016/j.procbio.2007.05.023

Use of immobilized cell biocatalysts in baking. / Plessas, Stavros; Bekatorou, Argyro; Kanellaki, Maria; Koutinas, Athanasios A.; Marchant, Roger; Banat, Ibrahim.

In: Process Biochemistry, Vol. 42, No. 8, 08.2007, p. 1244-1249.

Research output: Contribution to journalArticle

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