Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preferment Preparation
2.3. Bread Making Process
2.4. Effect of Flours Substrate and Yeast Type on the Preferment Characteristics
2.4.1. pH and Acidity
2.4.2. Microbial Count and Viability
2.4.3. Sugars and Ethanol Determination
2.5. Bread Samples Textural and Nutritional Characteristics, Aromatic and Sensory Profile
2.5.1. Texture Profile Analysis for Bread Samples
2.5.2. Protein and Fiber Analyses
2.5.3. Total Phenols and Antioxidant Activity
2.5.4. Analysis of Macro and Microelements by Atomic Absorption Spectrophotometry
2.5.5. Extraction and Analysis of Volatile Compounds
2.6. Sensory Evaluation
2.7. Statistical Analysis
3. Results and Discussion
3.1. Effect of Flours Substrate and Yeast Type on the Preferment Characteristics
3.2. Bread Samples Textural and Nutritional Characteristics, Aromatic and Sensory Profile
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Ingredients, kg | P 17.1.A | P 17.1.B | P 17.1.C | P 17.2.A | P 17.2.B | P 17.2.C | P 18.1.A | P 18.1.B | P 18.1.C | P 18.2.A | P 18.2.B | P 18.2.C |
Sample Codes | ||||||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | |
Quinoa flour (QF) | 16.15 | 11.59 | 8.45 | 16.04 | 11.52 | 8.40 | 16.15 | 11.59 | 8.45 | 16.04 | 11.52 | 8.40 |
Wheat flour 650 (WF) | - | 4.96 | 8.45 | - | 4.94 | 8.40 | - | 4.96 | 8.45 | - | 4.94 | 8.40 |
Amaranth Flour (AF) | 0.49 | 0.49 | 0.49 | 0.49 | 0.49 | 0.49 | 0.49 | 0.49 | 0.49 | 0.49 | 0.49 | 0.49 |
Aromatic Yeast (AY 17 or AY 18) | 0.16 | 0.16 | 0.16 | 0.32 | 0.32 | 0.32 | 0.16 | 0.16 | 0.16 | 0.32 | 0.32 | 0.32 |
Water | 9.20 | 8.80 | 8.45 | 9.15 | 8.73 | 8.39 | 9.20 | 8.80 | 8.45 | 9.15 | 8.73 | 8.39 |
Total preferment (P), kg | 26 | 26 | 26 | 26 | 26 | 26 | 26 | 26 | 26 | 26 | 26 | 26 |
Yeast Strain | Bread Samples | Hardness Cycle 1 [g] | Total work Cycle 1 [mJ] | Resilience [mJ] | Peak Stress [dyn/cm²] | Springiness Index [n.a.] | Cohesiveness [n.a.] | Gumminess [g] | Chewiness Index [g] |
---|---|---|---|---|---|---|---|---|---|
A17 | B 17.1.A | 2845 ± 549 a | 287.95 ± 105.9 a | 0.20 ± 0.04 a | 117432.3 ± 22649.20 a | 0.86 ± 0.04 a | 0.54 ± 0.07 a | 1506 ± 93 a,b | 128.6 ± 2.7 a |
B 17.1.B | 2348 ± 749 a | 242.8 ± 54.7 a | 0.24 ± 0.02 a | 96897.2 ± 30909.1 a | 0.89 ± 0.03 a | 0.59 ± 0.03 a | 1378 ± 387 a,bc | 123.2 ± 38.3 a | |
B 17.1.C | 2835 ± 74 a | 287.8 ± 5.7 a | 0.18 ± 0.01 a | 117019.5 ± 3035.5 a | 0.83 ± 0.06 a | 0.50 ± 0.01 a | 1407 ± 14 a,b,c | 111.9 ± 16.0 a | |
B 17.2.A | 2548 ± 489 a | 245.9 ± 28.4 a | 0.22 ± 0.04 a | 127275.8 ± 14879.6 a | 0.96 ± 0.04 a | 0.64 ± 0.06 a | 1634 ± 36 a | 156.6 ± 4.1 a | |
B 17.2.B | 2347 ± 170 a | 280.2 ± 21.3 a | 0.16 ± 0.01 a | 117203.7 ± 8006.2 a | 0.83 ± 0.01 a | 0.53 ± 0.01a | 1167 ± 118 a,bc | 163.8 ± 11.46 a | |
B 17.2.C | 2488 ± 129 a | 295.8 ± 7.2 a | 0.16 ± 0.03 a | 124279.2 ± 15557.6 a | 0.86 ± 0.11 a | 0.52 ± 0.08 a | 1228 ± 35 a,bc | 183.0 ± 21 a | |
A18 | B 18.1.A | 1991 ± 90 a | 242.6 ± 12.7 a | 0.26 ± 0.01 a | 99415.0 ± 4485.2 a | 0.92 ± 0.01 a | 0.58 ± 0.01 a | 1145 ± 57 a,b,c | 176.9 ± 11.1 a |
B 18.1.B | 1840 ± 166 a | 271.1 ± 22.1 a | 0.22 ± 0.00 a | 91873.4 ± 8299.4 a | 0.93 ± 0.01 a | 0.53 ± 0.01 a | 969 ± 61 b,c | 162.6 ± 14.1 a | |
B 18.1.C | 1772 ± 233 a | 231.9 ± 17.3 a | 0.23 ± 0.04 a | 88502.1 ± 11654.4 a | 0.92 ± 0.0 a | 0.50 ± 0.04 a | 899 ± 193 c | 143.0 ± 30.8 a | |
B 18.2.A | 1993 ± 11 a | 253.5 ± 5.1 a | 0.23 ± 0.09 a | 10984.5 ± 126.9 b | 0.90 ± 0.27 a | 0.56 ± 0.07 a | 1287 ± 43 a,b,c | 182.5 ± 9.5 a | |
B 18.2.B | 1879 ± 27 a | 247.8 ± 6.9 a | 0.18 ± 0.05 a | 9876.2 ± 124.2 b | 0.86 ± 0.08 a | 0.55 ± 0.07 a | 1158 ± 72 a,b,c | 176.6 ± 10.5 a | |
B 18.2.C | 1801 ± 25 a | 241.2 ± 14.1 a | 0.17 ± 0.07 a | 9012.3 ± 118.4 b | 0.85 ± 0.08 a | 0.52 ± 0.03 a | 1002 ± 6.36 b,c | 164.2 ± 16.5 a |
Yeast Strain | Bread Samples | Protein Content, g/100g dm | Crude Fiber, g/100g dm | Total Polyphenols (mg GAE/100g dm) | %RSA Antioxidant Activity | Ca, mg/100g dm | Mg, mg/100g dm | P, mg/100g dm | K, mg/100g dm | Fe, mg/100g dm | Cu, mg/100g dm | Zn, mg/100g dm | Mn, mg/100g dm |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
A17 | B 17.1.A | 13.72 ± 0.71 a | 1.31 ± 0.14 a | 592.12 ± 8.65 b | 63.17 ± 3.17 a,b | 93.87 ± 0.05 a | 120.58 ± 0.04 a | 198.45 ± 0.59 a | 151.31 ± 0.73 a | 5.78 ± 0.17 a | 0.98 ± 0.12 a | 0.80 ± 0.16 a,b | 1.15 ± 0.18 a,b |
B 17.1.B | 12.92 ± 0.38 a,b,c | 1.09 ± 0.15 a,b | 465.36 ± 7.45 d | 52.82 ± 3.54 a,b,c,d | 83.78 ± 0.10 c | 108.45 ± 1.13 d | 167.34 ± 0.42 d | 134.89 ± 1.06 c | 4.02 ± 0.25 b,c,d | 0.56 ± 0.07 b | 0.67 ± 0,09 a,b | 1.02 ± 0.22 a,b | |
B 17.1.C | 11.81 ± 0.31 d,e,f | 0.72 ± 0.05 bc | 398.26 ± 2.60 f | 48.49 ± 2.65 c,d | 78.09 ± 0.23 de | 96.72 ± 1.23 f | 125.43 ± 0.2 g | 101.24 ± 0.50 f | 3.67 ± 0.09 d | 0.42 ± 0.12 b | 0.56 ± 0.15 b | 0.78 ± 0.21 a,b | |
B 17.2.A | 12.85 ± 0.49 a,b,c,d | 1.21 ± 0.13 a | 507.76 ± 2.40 c | 65.73 ± 4.39 a | 95.67 ± 0.79 a | 118.03 ± 0.24 a,b | 188.23 ± 0.31 b | 143.04 ± 0.33 b | 5.09 ± 0.31 a,b,c | 1.05 ± 0.11 a | 0.96 ± 0.09 a | 1.15 ± 0.20 a,b | |
B 17.2.B | 12.05 ± 0.39 c,d,e,f | 0.97 ± 0.22 a,b,c | 397.74 ± 10.29 f | 57.26 ± 3.99 a,b,c | 85.55 ± 1.15 c | 100.78 ± 0.89 e | 169.45 ± 0.55 c | 134.89 ± 0.61 c | 4.02 ± 0.17 b,c,d | 0.56 ± 0.19 b | 0.67 ± 0.14 a,b | 1.02 ± 0.24 a,b | |
B 17.2.C | 11.50 ± 0.33 f | 0.68 ± 0.08 c | 314.48 ± 4.70 h | 42.07 ± 4.80 c | 75.09 ± 1.05 f | 89.89 ± 0.91 g | 115.06 ± 0.42i | 109.14 ± 0.93 e | 3.99 ± 0.81 c,d | 0.51 ± 0.11 b | 0.61 ± 0.18 a,b | 0.69 ± 0.13 b | |
A18 | B 18.1.A | 13.25 ± 0.26 ab | 1.37 ± 0.09 a | 591.35 ± 6.36 b | 66.45 ± 4.16 a | 90.57 ± 0.53 b | 115.88 ± 0.91 b | 200.45 ± 0.77 a | 140.81 ± 0.44 b | 5.19 ± 0.52 a,b | 0.98 ± 0.16 a | 0.67 ± 0.12 a,b | 1.23 ± 0.08 a |
B 18.1.B | 12.61 ± 0.22 b,c,d,e | 1.18 ± 0.06 a | 636.73 ± 7.78 a | 54.44 ± 6.11 a,b,c,d | 85.27 ± 0.99 c | 100.85 ± 0.95 e | 156.42 ± 0.88 e | 114.99 ± 0.42 d | 3.78 ± 0.37 d | 0.49 ± 0.09 b | 0.56 ± 0.10 b | 1.01 ± 0.18 a,b | |
B 18.1.C | 11.72 ± 0.07 e,f | 0.99 ± 0.09 a,b,c | 338.27 ± 4.65 g | 51.38 ± 5.54 b,c,d | 76.89 ± 0.91 e,f | 90.52 ± 1.13 g | 117.38 ± 0.67 h | 98.54 ± 0.69 g | 3.67 ± 0.48 d | 0.37 ± 0.08 b | 0.67 ± 0.18 a,b | 0.89 ± 0.17 a,b | |
B 18.2.A | 12.93 ± 0.10 a,b,c | 1.27 ± 0.12 a | 585.07 ± 4.32 b | 63.76 ± 5.44 a,b | 93.87 ± 0.51 a | 120.58 ± 0.64 a | 198.45 ± 1.22 a | 151.31 ± 0.91 a | 5.78 ± 0.27 a | 0.98 ± 0.19 a | 0.80 ± 0.08 a,b | 1.15 ± 0.22 a,b | |
B 18.2.B | 12.03 ± 0.30 c,d,e,f | 1.04 ± 0.26 a,b,c | 445.32 ± 4.05 e | 59.89 ± 7.10 a,b,c | 88.28 ± 1.38 b | 111.15 ± 1.03 c | 157.47 ± 0.61 e | 141.89 ± 1.00 b | 4.66 ± 0.37 a,b,c,d | 0.69 ± 0.08 a,b | 0.47 ± 0.11 b | 1.12 ± 0.17 a,b | |
B 18.2.C | 11.85 ± 0.19 d,e,f | 0.77 ± 0.08 b,c | 442.34 ± 4.69 e | 46.67 ± 4.97 c,d | 80.03 ± 1.16 d | 90.9 ± 0.90 g | 135.03 ± 0.98 f | 99.84 ± 1.05 f,g | 3.99 ± 0.50 cd, | 0.6 ± 0.12 b | 0.55 ± 0.10 b | 0.90 ± 0.13 b |
No | Volatile Derivatives, % | B 17.1.A | B 17.1.B | B 17.1.C | B 17.2.A | B 17.2.B | B 17.2.C | B 18.1.A | B 18.1.B | B 18.1.C | B 18.2.A | B 18.2.B | B 18.2.C |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Alcohols | |||||||||||||
1 | 3-Methyl-1-Butanol | 17.93 ± 0.21 b,c,d | 16.23 ± 0.83 b | 12.73 ± 1.06 a | 21.48 ± 0.71 c | 20.21 ± 0.91 d,c | 21.59 ± 0.46 c | 14.8 ± 0.54 a,b | 12.03 ± 0.56 a | 16.26 ± 0.84 b | 19.89 ± 0.24 c,d,e | 17.23 ± 0.92 b,c,d | 16.79 ± 0.30 b,c |
2 | 2-Methyl 1-butanol | 1.98 ± 0.19 a,b | 3.29 ± 0.69 b,c | 3.01 ± 0.60 b,c | 6.04 ± 0.80 d,e | 5.3 ± 0.38 d,e | 5.71 ± 0.37 d,e | 6.4 ± 0.61 e | 2.31 ± 0.54 a,b | 4.32 ± 0.66 c,d | 1.14 ± 0.22 a | 2.45 ± 0.52 a,b | 4.6 ± 0.51 c,d,e |
3 | Phenylethanol | 0.11 ± 0.05 a,b | 0.21 ± 0.11b,c,d | 0.14 ± 0.05 a,b,c | 0.23 ± 0.08 c,d | 0.17 ± 0.06 b,c | 0.31 ± 0.05 d | 0.04 ± 0.04 a | 0.11 ± 0.09 a,b | 0.12 ± 0.05 a,b | 0.43 ± 0.10 e | 0.31 ± 0.07 d | 0.28 ± 0.06 d |
Aldehydes | |||||||||||||
4 | 3-Methylbutanal | 51.3 ± 1.21 c,d,e | 54.86 ± 1.71 e | 58.98 ± 0.70 f | 54.03 ± 0.98 d,e | 51.74 ± 0.82 d,e | 50.43 ± 0.98 b,c,d | 47.02 ± 1.01 a,b | 54.41 ± 0.59 d,e | 59.71 ± 0.50 f | 54.02 ± 1.00 d,e | 47.55 ± 1.08 a,b,c | 46.32 ± 0.61 a |
5 | 2-Methylbutanal | 23.56 ± 0.84 d | 19.54 ± 0.88 b,c | 20.47 ± 0.87 c,d | 22.9 ± 0.95 d | 16.65 ± 0.85 a,b | 18.05 ± 0.77 a,b,c | 15.9 ± 0.37 a | 27.49 ± 0.74 c | 17.19 ± 0.89 a,b,c | 16.63 ± 0.47 ab | 14.67 ± 0.54 a | 15.09 ± 0.98 a |
6 | Hexanal | 0.29 ± 0.07 a | 0.59 ± 0.15 a,b | 0.45 ± 0.08 a,b | 2.45 ± 0.36 c | 0.65 ± 0.28 a,b | 0.3 ± 0.09 a | 0.93 ± 0.10 b | 0.37 ± 0.09 a,b | 0.5 ± 0.09 a,b | 0.87 ± 0.10 a,b | 0.56 ± 0.10 a,b | 0.67 ± 0.08 a,b |
7 | Benzaldehyde | 0.19 ± 0.05 a,b | 0.32 ± 0.10 b,d,e | 0.11 ± 0.05 a | 0.19 ± 0.04 a,b,c | 0.2 ± 0.06 a,b,c,d | 0.12 ± 0.06 a | 0.41 ± 0.12 e,f | 0.27 ± 0.05 b,c,d | 0.23 ± 0.07 a,b,c,d | 0.67 ± 0.09 g | 0.5 ± 0.09 f | 0.41 ± 0.07 e,f |
8 | Phenylacetaldehyde | 0.1 ± 0.05 a | 0.26 ± 0.11 b,c,d | 0.25 ± 0.08 b,c,d | 0.2 ± 0.05 a,b | 0.58 ± 0.10 f | 0.25 ± 0.07b c,d | 0.33 ± 0.10 c,d,e | 0.4 ± 0.09 e | 0.23 ± 0.06 b,c | 0.37 ± 0.06 d,e | 0.25 ± 0.07 b,c,d | 0.19 ± 0.04 a,b |
Others | |||||||||||||
9 | 2-Butanone | 0.38 ± 0.07 a,b | 1.12 ± 0.16 d,e | 0.47 ± 0.13 a,b,c | 1.37 ± 0.09 e | 0.23 ± 0.07 a | 0.81 ± 0.14 b,c,d | 2.19 ± 0.32 f | 0.93 ± 0.14 c,d,e | 0.52 ± 0.09 a,b,c | 1.20 ± 0.38 d,e | 0.87 ± 0.05 b,c,d,e | 0.94 ± 0.16 c,d,e |
10 | Acetophenone | 0.14 ± 0.05 a,b,c | 0.54 ± 0.08 d,e | 0.04 ± 0.03 a | 0.62 ± 0.10 e | 0.15 ± 0.06 a,b,c | 0.08 ± 0.03 a,b | 0.41 ± 0.12 c,d,e | 0.18 ± 0.04 a,b,c | 1.19 ± 0.06 f | 0.38 ± 0.06 b,c,d,e | 0.4 ± 0.06 b,c,d,e | 0.29 ± 0.07 a,b,c,d |
11 | Benzoic Acid | 0.15 ± 0.09 a | - | - | 0.95 ± 0.11 b | - | - | - | 0.18 ± 0.06 a | - | - | - | - |
12 | Styrene | 0.41 ± 0.11 a,b,c | 0.82 ± 0.14 c,d | 0.29 ± 0.09 a | 0.76 ± 0.12 a,b,c | 0.7 ± 0.14 a,b,c,d | 0.94 ± 0.11 d | 0.54 ± 0.14 a,b,c,d | 0.33 ± 0.08 a | 0.32 ± 0.08 a | 0.49 ± 0.10 a,b,c | 0.36 ± 0.05 a,b | 0.3 ± 0.03 a |
13 | Dimethyl trisulphide | 0.16 ± 0.09 a,b | 0.8 ± 0.12 e | 0.4 ± 0.16 b,c,d | 0.27 ± 0.07 a,b,c | 0.65 ± 0.06 d,e | 0.47 ± 0.09 c, d | 0.49 ± 0.12 c,d,e | 0.09 ± 0.04 a | 0.43 ± 0.08 b,c,d | 0.67 ± 0.11 d,e | 0.45 ± 0.06 b,c,d | 0.37 ± 0.06 a,b,c,d |
14 | β-Myrcene | 0.87 ± 0.17 b | 0.25 ± 0.07 a | 0.25 ± 0.09 a | 0.4 ± 0.10 a,b | 0.24 ± 0.06 a | 0.33 ± 0.10 a,b | 0.34 ± 0.06 a,b | 0.19 ± 0.08 a | 0.16 ± 0.05 a | 0.33 ± 0.04 a,b | 0.28 ± 0.05 a | 0.16 ± 0.04 a |
15 | Limonene | 0.24 ± 0.10 a,b,c | 0.48 ± 0.14 d,e | 0.13 ± 0.07 a,b | 0.4 ± 0.14 c,d,e | 0.22 ± 0.07 a,b,c | 0.1 ± 0.05 a | 0.21 ± 0.04 a,b | 0.26 ± 0.09 a,b,c | 0.18 ± 0.09 a,b | 0.54 ± 0.08 e | 0.40 ± 0.07 c,d,e | 0.31 ± 0.08 b,c,d |
Bread Samples | Appearance | Texture | Color | Flavor | Taste | Overall Acceptability |
---|---|---|---|---|---|---|
B17.1.A | 4.02 ± 0.52 a | 4.06 ± 0.15 a | 4.22 ± 0.98 a | 4.37 ± 0.36 a | 4.25 ± 0.14 a | 4.20 ± 0.87 a |
B17.1.B | 4.04 ± 0.67 a | 4.12 ± 0.37 a | 4.37 ± 1.14 a | 4.37 ± 0.29 a | 4.54 ± 0.23 a | 4.28 ± 0.76 a |
B17.1.C | 4.51 ± 0.79 a | 4.37 ± 0.49 a | 4.51 ± 1.20 a | 4.39 ± 0.41 a | 4.37 ± 0.30 a | 4.47 ± 0.78 a |
B17.2.A | 4.43 ± 0.27 a | 4.41 ± 0.59 a | 4.47 ± 0.94 a | 4.35 ± 0.18 a | 4.12 ± 0.34 a | 4.39 ± 0.97 a |
B17.2.B | 4.51 ± 0.63 a | 4.41 ± 0.68 a | 4.33 ± 0.88 a | 4.47 ± 0.29 a | 3.82 ± 0.47 a | 4.26 ± 0.92 a |
B17.2.C | 4.55 ± 0.41 a | 4.55 ± 0.72 a | 4.51 ± 1.03 a | 4.67 ± 0.33 a | 4.20 ± 0.42 a | 4.49 ± 1.02 a |
B18.1.A | 4.63 ± 0.78 a | 4.47 ± 0.84 a | 4.53 ± 0.87 a | 4.47 ± 0.46 a | 4.35 ± 0.27 a | 4.47 ± 0.85 a |
B18.1.B | 4.61 ± 0.81 a | 4.67 ± 0.62 a | 4.63 ± 0.81 a | 4.49 ± 0.41 a | 4.29 ± 0.34 a | 4.53 ± 0.92 a |
B18.1.C | 4.51 ± 0.75 a | 4.51 ± 0.71 a | 4.51 ± 0.76 a | 4.55 ± 0.53 a | 4.08 ± 0.30 a | 4.31 ± 1.12 a |
B18.2.A | 4.61 ± 0.37 a | 4.51 ± 0.44 a | 4.43 ± 1.01 a | 4.49 ± 0.57 a | 4.22 ± 0.67 a | 4.49 ± 0.77 a |
B18.2.B | 4.71 ± 0.46 a | 4.59 ± 0.68 a | 4.61 ± 1.10 a | 4.53 ± 0.60 a | 4.43 ± 0.75 a | 4.60 ± 0.73 a |
B18.2.C | 4.43 ± 0.54 a | 4.43 ± 0.79 a | 4.47 ± 1.12 a | 4.24 ± 0.54 a | 3.97 ± 0.58 a | 4.29 ± 0.82 a |
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Păucean, A.; Man, S.M.; Chiş, M.S.; Mureşan, V.; Pop, C.R.; Socaci, S.A.; Mureşan, C.C.; Muste, S. Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods 2019, 8, 443. https://doi.org/10.3390/foods8100443
Păucean A, Man SM, Chiş MS, Mureşan V, Pop CR, Socaci SA, Mureşan CC, Muste S. Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods. 2019; 8(10):443. https://doi.org/10.3390/foods8100443
Chicago/Turabian StylePăucean, Adriana, Simona Maria Man, Maria Simona Chiş, Vlad Mureşan, Carmen Rodica Pop, Sonia Ancuţa Socaci, Crina Carmen Mureşan, and Sevastiţa Muste. 2019. "Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality" Foods 8, no. 10: 443. https://doi.org/10.3390/foods8100443