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
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 °C). As expected, the titratable acidity (TA) values of SDB were...
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doaj-2738d04b84a24f53954903d91d36e7312021-03-18T00:03:14ZengMDPI AGFoods2304-81582021-03-011063563510.3390/foods10030635Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat BreadPavlina Katsi0Ioanna S. Kosma1Sofia Michailidou2Anagnostis Argiriou3Anastasia V. Badeka4Michael G. Kontominas5Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, GreeceLaboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, GreeceCentre for Research and Technology Hellas 6th km Charilaou-Thermis, Institute of Applied Biosciences, 57001 Thessaloniki, GreeceCentre for Research and Technology Hellas 6th km Charilaou-Thermis, Institute of Applied Biosciences, 57001 Thessaloniki, GreeceLaboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, GreeceLaboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, GreeceIn 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 °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, (<i>Lactobacillus). </i>Analysis of the eukaryotic load showed that at the genus level, <i>Saccharomyces </i>and <i>Alternaria </i>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.https://www.mdpi.com/2304-8158/10/3/635sourdough breadyeast leavened breadmicrobiologicalphysico-chemicalsensory analysisshelf life |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Pavlina Katsi Ioanna S. Kosma Sofia Michailidou Anagnostis Argiriou Anastasia V. Badeka Michael G. Kontominas |
spellingShingle |
Pavlina Katsi Ioanna S. Kosma Sofia Michailidou Anagnostis Argiriou Anastasia V. Badeka Michael G. Kontominas 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 Foods sourdough bread yeast leavened bread microbiological physico-chemical sensory analysis shelf life |
author_facet |
Pavlina Katsi Ioanna S. Kosma Sofia Michailidou Anagnostis Argiriou Anastasia V. Badeka Michael G. Kontominas |
author_sort |
Pavlina Katsi |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2021-03-01 |
description |
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 °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, (<i>Lactobacillus). </i>Analysis of the eukaryotic load showed that at the genus level, <i>Saccharomyces </i>and <i>Alternaria </i>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. |
topic |
sourdough bread yeast leavened bread microbiological physico-chemical sensory analysis shelf life |
url |
https://www.mdpi.com/2304-8158/10/3/635 |
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