| Title: | "Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread" |
| Author(s): | Katsi P; Kosma IS; Michailidou S; Argiriou A; Badeka AV; Kontominas MG; |
| Address: | "Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece. Centre for Research and Technology Hellas, Institute of Applied Biosciences, 6th km Charilaou-Thermis, 57001 Thessaloniki, Greece. Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 degrees C). As expected, the titratable acidity (TA) values of SDB were higher than those of YLB. The aroma profile of SDB was similar to that of YLB, including classes of compounds such as alcohols, aldehydes, ketones, esters, organic acids, terpenes, and sulfur compounds; however, the concentrations between the two were different. Aroma deterioration of bread during storage was partly related to the loss of several volatiles. Texture and sensory analysis showed that SDB was harder, less elastic, but richer in aroma and light sour taste than YLB. Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g. This yeast/mold count was reached on days 4-5 for YLB and day 18 + for SDB. A 16S amplicon meta-barcoding analysis showed that the bacterial profile of SDB was dominated by a single genus, (Lactobacillus). Analysis of the eukaryotic load showed that at the genus level, Saccharomyces and Alternaria were the most abundant genera, independently of the gene sequenced (18S or ITS). Based primarily on mold growth and texture data, which proved to be the most sensitive quality parameters, the shelf life was ca. 4-5 days for YLB and 10 days for SDB" |
| Keywords: | microbiological physico-chemical sensory analysis shelf life sourdough bread yeast leavened bread; |
| Notes: | "PubMed-not-MEDLINEKatsi, Pavlina Kosma, Ioanna S Michailidou, Sofia Argiriou, Anagnostis Badeka, Anastasia V Kontominas, Michael G eng Switzerland 2021/04/04 Foods. 2021 Mar 17; 10(3):635. doi: 10.3390/foods10030635" |
