Post on 15-Apr-2017
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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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