Document Detail


Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
MedLine Citation:
PMID:  20071045     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Lactobacillus plantarum C48 and Lactococcus lactis subsp. lactis PU1, previously selected for the biosynthesis of gamma-aminobutyric acid (GABA), were used for sourdough fermentation of cereal, pseudo-cereal and leguminous flours. Chickpea, amaranth, quinoa and buckwheat were the flours most suitable to be enriched of GABA. The parameters of sourdough fermentation were optimized. Addition of 0.1mM pyridoxal phosphate, dough yield of 160, inoculum of 5 x 10(7)CFU/g of starter bacteria and fermentation for 24h at 30 degrees C were found to be the optimal conditions. A blend of buckwheat, amaranth, chickpea and quinoa flours (ratio 1:1:5.3:1) was selected and fermented with baker's yeast (non-conventional flour bread, NCB) or with Lb. plantarum C48 sourdough (non-conventional flour sourdough bread, NCSB) and compared to baker's yeast started wheat flour bread (WFB). NCSB had the highest concentration of free amino acids and GABA (ca. 4467 and 504 mg/kg, respectively). The concentration of phenolic compounds and antioxidant activity of NCSB bread was the highest, as well as the rate of in vitro starch hydrolysis was the lowest. Texture analysis showed that sourdough fermentation enhances several characteristics of NCSB with respect to NCB, thus approaching the features of WFB. Sensory analysis showed that sourdough fermentation allowed to get good palatability and overall taste appreciation.
Authors:
Rossana Coda; Carlo Giuseppe Rizzello; Marco Gobbetti
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Publication Detail:
Type:  Journal Article     Date:  2009-12-13
Journal Detail:
Title:  International journal of food microbiology     Volume:  137     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2010 Feb 
Date Detail:
Created Date:  2010-02-01     Completed Date:  2010-03-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  236-45     Citation Subset:  IM    
Copyright Information:
(c) 2009 Elsevier B.V. All rights reserved.
Affiliation:
Department of Plant Protection and Applied Microbiology, University of Bari, 70126 Bari, Italy.
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MeSH Terms
Descriptor/Qualifier:
Bread / microbiology*
Cereals / metabolism*
Fermentation
Flour / microbiology*
Lactobacillus plantarum / metabolism*
Lactococcus lactis / metabolism*
Saccharomyces cerevisiae / metabolism
Temperature
Time Factors
Triticum / metabolism
gamma-Aminobutyric Acid / metabolism*
Chemical
Reg. No./Substance:
56-12-2/gamma-Aminobutyric Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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