sourdough bread

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SOURDOUGH BREAD-A HEALTHY FUNCTIONAL FOOD PRODUCT

Muhammad Qasim Ali Student ID # MFNF13E017

Ph.D. Food science and Technology2nd Semester

INSTITUTE OF FOOD SCIENCE AND NUTRITIONUNIVERSITY OF SARGODHA, SARGODHA

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Functional Foods

“A functional food is similar in appearance to, or may be, a conventional

food that is consumed as part of usual diet, and is demonstrated to have

physiological benefits and/or reduce the risk of chronic disease beyond

basic nutritional functions because they contain bioactive compounds”

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Wheat

Number one food grain consumed directly by mankind

Major source of dietary energy and protein

Staple food of Pakistan. Contributes 68-75 percent of total food intake in daily

diet for the people of Pakistan

(Anjum et al.,1991)

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Fermented Foods Fermented foods provide and preserve vast quantity of nutritious food

Wide diversity of flavors, aroma and texture

Enrich biologically with protein, essential amino acids, essential fatty

acids, and vitamins

Reduce antinutrient content

Decrease cooking time and fuel requirement

Preserve foods between time of harvest and consumption ( Steinkraus, K.H (ed), handbook of indigenous fermented foods, 1983)

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The developing world must rely upon fermentation to preserve and

process its food at costs within the budget of an average consumer

(Steinkraus, 1994)

In recent years sourdough bread has enjoyed renowned success due to

increasing consumer demand for its natural taste and good health effects(Brumner and Lorenz, 1991)

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Fermented foods include

Alcoholic foods/beverages

Vinegar

Pickled vegetables

Sausages

Cheese

Yoghurts

Sourdough breads

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Sourdough

The production of sourdough bread can be tracked back to ancient times

sourdough fermentation is one of the oldest cereal fermentation in mankind

(Spincher, 1999)

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Sourdough A mixture of flour and water

Fermented with lactic acid bacteria (LAB)

Elaborating lactic acid and acetic acid

Resulting in sour taste of end product

(Vyust and Neysens, 2004)

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Sourdough Preparation

Mother sponge

Lactic acid Bacteria- colony-forming units (Cfu) of 108 bacteria per

gram

Yeast -106 (Cfu) per gram

(Devyust et al.,1994)

Sourdough preparation - pH 3.5-4.0

(park et al., 2006)

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Types of Sourdough

Specifically, sourdoughs are grouped into three types, on the basis of the

technology applied i.e. type I, type II and type III sourdough.

The first type sourdoughs are produced in traditional way. To keep the

microorganisms in an active state, these are characterized by

continuous, daily increments.

(Hammes and Ganzle, 1998; Bocker et al., 1995)

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Type II sourdoughs are used as dough-souring supplements during bread

making. These are semi-fluid silo preparations prepared in long fermentation

periods (from 2 - 5 days) and at elevated fermentation temperature often >30˚C

to speed up the activity.

Type III sourdoughs are in dried form, having LAB resistant to the drying

process.

(Bocker et al., 1995)

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Lactic Acid Bacteria in Sourdough• LAB has a long history of use in food and is generally regarded as safe

organisms (Magnusson et al., 2003)2-types of LactobacilliHomofermentative

Producing >85% lactic acid Lactobacillus casei Lactobacillus delbrueckii Lactobacillus fraciminis Lactobacillus plantarum

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Heterofermentative

Producing lactic acid, CO2, Ethanol and Acetic acid in equimolar amount

Lactobacillus brevis

Lactobacillus buchneri

Lactobacillus fermentum

Lactobacillus alimentarius

Lactobacillus amylophillus

(Gobbetti, 1998)

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Yeast in sourdough

The sourdough fermentation is a complex process caused by the combined

effects of the metabolism of yeasts and lactic acid bacteria.

Yeast Responsible for leavening

LAB Responsible for acidification

Typical yeasts associated with LAB in sourdoughs

Saccharomyces exiguus, Candida humilis (formerly described as Candida

milleri), S. cerevisiae and Candida krusei

(Succi et al., 2003)

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Heath Benefits of Sourdough Bread Bakery products, particularly sourdough breads produced from high

extraction rate flours are the best potential source of fiber to reduce

cardio-vascular disease, gastrointestinal disorders and diabetes

(Pomeranz et al., 1977)

Regulation of blood glucose level and decreased risk of diabetes

cardiovascular disease, and certain cancers

(Jacobs et al., 1998)

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Improve Mineral Bioavailability Whole meal cereals are an important source of minerals such as K, P, Mg, or

Zn, but mineral utilization is limited by the presence of phytic acid which is an

anti nutritional factor (Lopez et al., 1998).

The degradation of phytate, has repeatedly been reported in sourdough

processes (Angelis et al., 2003).

Phytate-degrading enzymes exist in cereals, yeast and lactic acid bacteria

isolated from sourdoughs (Lopez et al., 2000).

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Generally, low pH favors degradation of phytic acid and optimal pH value for hydrolysis

is 4.5 in wheat and rye doughs.

Use of sourdoughs or acidified sponges can be adjusted to improve mineral

bioavailability by increasing phytic acid hydrolysis

(Fretzdorff and Brummer, 1992)

Lyophilized cultures of the microorganism may be added to cereal grains such as wheat

to increase the basic nutritive protein quality of the wheat

(El-Megeed et al., 1989)

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Beneficial Effects of Sourdough Fermentation A prolong shelf life through inhibition of mould growth, as Certain sourdough

LAB and their components have antifungal effects against various fungal

species which are isolated from flour and bakery products

(Lavermicocca et al.,

2000)

The application of sourdough to wheat breads has a positive impact on bread

volume, which is a primary quality characteristic of bread

(Hanse and Hansen, 1996)

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Continue…..The application of lactic acid bacteria in the form of sourdough have positive

effect on bread staling. (Armero and Collar, 1998)

The flavor of sourdough wheat bread is richer and more aromatic than wheat

bread, a factor that can be attributed to the long fermentation time of sourdough

(Brummer and Lorenz, 1991)

The sourdough inhibits the growth of the pathogens by synthesizing the

antimicrobial compounds, like lactic acid, acetic acid, benzoic acid and hydrogen

peroxide (Park et al., 2006)

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and cereal enzymes to the generation of amino acids in dough relevant for bread flavor.

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