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Food Chem

Title:		Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
Author(s):		Cavallo N; De Angelis M; Calasso M; Quinto M; Mentana A; Minervini F; Cappelle S; Gobbetti M;
Address:		"Department of Soil, Plant and Food Science, University of Bari Aldo Moro, via G. Amendola 165/a, 70126 Bari, Bari, Italy. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, via G. Amendola 165/a, 70126 Bari, Bari, Italy. Electronic address: maria.deangelis@uniba.it. Department of Science of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy. Puratos NV - Worldwide, Groot-Bijgaarden, Belgium. Faculty of Science and Technology, Free University of Bozen, Italy"
Journal Title:		Food Chem
Year:		2017
Volume:		20170518
Issue:
Page Number:		159 - 168
DOI:		10.1016/j.foodchem.2017.05.089
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to improve the sensorial quality of sourdough wheat bread by the addition of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei (HF) and Debaryomyces hansenii (DH). CFEs were suitable sources of peptidases, glutamate dehydrogenase and cystathionine gamma-lyase. The concentration of free amino acids (FAA) in the sourdoughs containing CFEs was higher than the control sourdough, produced without addition of CFEs. The community-level catabolic profiles showed that the highest number of carbohydrates, polymers and carboxylic acids were consumed in the SF sourdough. Breads produced with CFEs were characterized by higher specific volume than the control. The use of CFEs impacted on the profile of volatile organic compounds. Overall, positive correlations were found between some key-aroma compounds and enzyme activities/precursor FAA. The SF bread, characterized by highest level of alcohols, received the highest score for aroma and sweetness in the sensory analysis"
Keywords:		*Bread Cell-Free System Lactobacillus Taste Triticum Cell-free extracts Free amino acids Peptidases Sensorial quality Sourdough bread Volatile organic compounds;
Notes:		"MedlineCavallo, Noemi De Angelis, Maria Calasso, Maria Quinto, Maurizio Mentana, Annalisa Minervini, Fabio Cappelle, Stefan Gobbetti, Marco eng England 2017/08/03 Food Chem. 2017 Dec 15; 237:159-168. doi: 10.1016/j.foodchem.2017.05.089. Epub 2017 May 18"