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Keywords = rye bran sourdough

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12 pages, 1127 KB  
Article
Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread
by Tianyu Mou, Ruixia Xu, Qin Li, Jianlong Li, Shuliang Liu, Xiaolin Ao, Shujuan Chen and Aiping Liu
Foods 2025, 14(7), 1253; https://doi.org/10.3390/foods14071253 - 3 Apr 2025
Cited by 8 | Viewed by 2522
Abstract
In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated. The results demonstrated that both strains exhibited robust [...] Read more.
In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated. The results demonstrated that both strains exhibited robust growth in rye bran sourdough. Compared to the blank control rye bran–wheat flour dough (RB dough), sourdough incorporation enhanced percentages of β-sheet and α-helix secondary structures, facilitating the formation of a more ordered gluten network structure. This contributed to reduced bread baking loss and decreased bread hardness, gumminess, and chewiness, with Lpb. plantarum G8 exhibiting the most pronounced effects. Notably, G8 bread displayed superior antifungal efficacy, extending shelf life by 8 d (mold appearance at room temperature: 12 d for G8 vs. 4 d for RB). Furthermore, G8 bread exhibited significantly increased diversity and content of volatile compounds, and received higher preference scores from the sensory panel. This study further advances the development of mold-resistant bakery products. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
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13 pages, 1412 KB  
Article
Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses
by Emilia Nordlund, Kati Katina, Hannu Mykkänen and Kaisa Poutanen
Foods 2016, 5(2), 24; https://doi.org/10.3390/foods5020024 - 25 Mar 2016
Cited by 36 | Viewed by 8404
Abstract
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour [...] Read more.
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm. Microstructure of the digesta particles of rye sourdough bread revealed more aggregated and less degraded starch granules when compared to refined wheat bread. The postprandial insulin responses, but not those of glucose, to the 100% rye breads made with sourdough method were lower than the responses to the refined wheat bread. Addition of gluten or bran in rye sourdough bread increased insulin response. PCA (Principal Component Analysis) analysis confirmed that the insulin response had a negative correlation with the number of larger particles after in vitro digestion as well as amount of soluble fiber and sourdough process. Since the high relative proportion of large sized particles after chewing and in vitro gastric digestion was associated with low postprandial insulin responses, the analysis of structural disintegration in vitro is proposed as a complementary tool in predicting postprandial physiology. Full article
(This article belongs to the Special Issue Coarse Food Grain)
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