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Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Year 2022, Volume: 19 Issue: 3, 541 - 553, 13.09.2022
https://doi.org/10.33462/jotaf.1022834

Abstract

Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural and nutritional features of baked goods. The aim of this study is to investigate the potential usage of Type I sourdough incorporated with carob flour in bread making .Empirical rheological measurements were also performed in the flour blended with carob flour (0%, 2%, 4%, 6%, 8%, and 12%). Water absorption capacity and dough development time increased significantly with the increase of carob flour (P ≤ 0.05). Energy and extensibility value of the samples decreased according to control sample (P ≤ 0.05). Yeast number of sourdough decreased with the increase of carob flour addition to sourdough (P ≤ 0.05). The stimulation of Lactic acid bacteria growth were determined by the addition of carob flour when compared to the control (P>0.05) but no significant differences were observed among sourdoughs with the increasing level of carob flour. Usage of carob flour via sourdough fermentation increased the quality properties of bread with sourdough as compared to the commercial baker’s yeast bread including same level of carob flour. Highest concentration of the CF (8% and 12%) in formulation caused the raise of hardness (P ≤ 0.05), which in turn was associated with the decrease in the specific volume of the bread. CF addition of yeasted bread samples (CFYB) decreased the lightness (L*) of the bread crust (P ≤ 0.05). Sourdough fermentation was also improved the sensory acceptance of carob flour incorporated breads. Low level of carob flour usage (from 2% to 6%) in sourdough making was not detrimental to any of the sensory parameters in this study.

References

  • AACC International. (2000). American Association of Cereal Chemists, Approved Methods of the AACC, tenth ed. The Association, St. Paul, MN., USA.
  • Apaydin, D., Demirci, A.Ş., Palabiyik, I., Mirik, M. and Gümüş, T. (2019). Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi, 16(3), pp.402-411.
  • Arendt EK, Ryan LA, Dal Bello F. (2007). Impact of sourdough on the texture of bread. Food Microbiology 24:165-174.
  • Ayaz FA, Torun H, Glew RH, Bak ZD, Chuang LT, Presley JM, Andrews R. (2009). Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically. Plant foods for human nutrition 64:286.
  • Bojnanska T, Tokar M, Vollmannova A. (2015). Rheological parameters of dough with inulin addition and its effect on bread quality. Pages 012015. Journal of Physics: Conference Series: IOP Publishing.
  • Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M. (2017). Sourdough-type propagation of faba bean flour: dynamics of microbial consortia and biochemical implications. International Journal of Food Microbiology 248:10-21.
  • Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M. (2014). Nutritional characterisation and bioactive components of commercial carobs flours. Food Chemistry 153:109-113.
  • Ercolini D, Pontonio E, De Filippis F, Minervini F, La Storia A, Gobbetti M, Di Cagno R. (2013). Microbial ecology dynamics during rye and wheat sourdough preparation. Applied and Environmental Microbiology 79:7827-7836.
  • Gawlik‐Dziki U, Dziki D, Pietrzak W, Nowak R. (2017). Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour. Journal of Food Biochemistry 41:e12386.
  • Gobbetti M, De Angelis M, Di Cagno R, Calasso M, Archetti G, Rizzello CG. (2019). Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology 302:103-113.
  • Han HM, Koh BK. (2011). Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. Journal of the Science of Food and Agriculture 91:2495-2499.
  • Hayta M, İşçimen EM. (2019). Effects of Phytochemical Fortification of Flour and Bread on Human Health. Pages 273-289. Flour and Breads and their Fortification in Health and Disease Prevention, Elsevier.
  • Kaur A, Singh N, Ahlawat AK, Kaur S, Singh AM, Chauhan H, Singh GP. (2013). Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS). Food Research International 53:63-72.
  • Kohajdová Z, Karovičová J, Magala M. (2013). Effect of lentil and bean flours on rheological and baking properties of wheat dough. Chemical Papers 67:398-407.
  • Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. (2018). Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread. Journal of food science and technology 55:1632-1640.
  • Lattanzi A, Minervini F, Di Cagno R, Diviccaro A, Antonielli L, Cardinali G, Cappelle S, De Angelis M, Gobbetti M. (2013). The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. International Journal of Food Microbiology 163:71-79.
  • Minervini F, Lattanzi A, De Angelis M, Di Cagno R, Gobbetti M. (2012). Influence of artisan bakery-or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Appl. Environ. Microbiol. 78:5328-5340.
  • Miś, A., Grundas, S., Dziki, D. and Laskowski, J., (2012). Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of Food Engineering, 108(1), pp.1-12.
  • Musa Özcan M, Arslan D, Gökçalik H. (2007). Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. International journal of food sciences and nutrition 58:652-658.
  • Owen R, Haubner R, Hull W, Erben G, Spiegelhalder B, Bartsch H, Haber B. (2003). Isolation and structure elucidation of the major individual polyphenols in carob fibre. Food and chemical toxicology 41:1727-1738.
  • Paterson A, Piggott JR. (2006). Flavour in sourdough breads: a review. Trends in Food Science & Technology 17:557-566. Purlis E, Salvadori VO. (2007). Bread browning kinetics during baking. Journal of Food Engineering 80:1107-1115.
  • Ranjbar A, Heshmati A, Momtaz JK, Vahidinia A. (2019). Effect of iron-enrichment on the antioxidant properties of wheat flour and bread. Journal of Cereal Science 87:98-102.
  • Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M. (2014). Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. International Journal of Food Microbiology 180:78-87.
  • Rosa C, Tessele K, Prestes R, Silveira M, Franco F. (2015). Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. International Food Research Journal 22.
  • Rosell, C. M., Rojas, J. A., De Barber, C. B. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food hydrocolloids, 15(1), 75-81.
  • Rubel IA, Pérez E, Manrique GD, Genovese DB. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food structure 3:21-29.
  • Salinas MV, Carbas B, Brites C, Puppo MC. (2015). Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality. Food and bioprocess technology 8:1561-1570.
  • Shewry PR, Tatham AS. (2000). Wheat gluten. Royal Society of Chemistry.
  • Sirbu A, Arghire C. (2017). Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. Journal of Cereal Science 75:220-227.
  • Smith BM, Bean SR, Schober TJ, Tilley M, Herald TJ, Aramouni F. (2010). Composition and molecular weight distribution of carob germ protein fractions. Journal of Agricultural and Food Chemistry 58:7794-7800.
  • Tsatsaragkou K, Gounaropoulos G, Mandala I. (2014). Development of gluten free bread containing carob flour and resistant starch. LWT-Food Science and Technology 58:124-129.
  • Turfani V, Narducci V, Durazzo A, Galli V, Carcea M. (2017). Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT-Food Science and Technology 78:361-366.
  • Van der Meulen R, Scheirlinck I, Van Schoor A, Huys G, Vancanneyt M, Vandamme P, De Vuyst L. (2007). Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Appl. Environ. Microbiol. 73:4741-4750.
  • Vujić L, VITALI ČEPO D, Šebečić B, DRAGOJEVIĆ IV. (2014). Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits. Journal of Food & Nutrition Research 53.
  • Wang J, Rosell CM, de Barber CB. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 79:221-226.
  • Yaver, E. and BİLGİÇLİ, N. (2021). Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4. Tekirdağ Ziraat Fakültesi Dergisi, 18(3), pp.557-568.
  • Youssef MKE, El-Manfaloty MM, Ali HM. (2013). Assessment of proximate chemical composition, nutritional status, fatty acid composition and phenolic compounds of carob (Ceratonia siliqua L.). Food and Public Health 3:304-30

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Year 2022, Volume: 19 Issue: 3, 541 - 553, 13.09.2022
https://doi.org/10.33462/jotaf.1022834

Abstract

Keçiboynuzu unu, çeşitli biyoaktif bileşikler, yüksek oranda lif, protein, vitamin ve mineral içerdiğinden fırıncılık ürünleri formülasyonlarında yaygın olarak kullanılmaktadır. Ekşi hamur fermantasyonu, fırıncılık ürünlerinin duyusal, tekstürel ve besinsel özelliklerini geliştirmede iyi bir araç olarak kabul edilmektedir. Bu çalışmanın amacı, keçiboynuzu unu ilave edilmiş Tip I ekşi hamurunun, ekmek yapımında kullanım potansiyelinin araştırılmasıdır. Keçiboynuzu unu ile karıştırılmış unlarda (%0, %2, %4, %6, %8 ve %12) ampirik reolojik ölçümler de yapılmıştır. Keçiboynuzu ununun artmasıyla su absorbsiyonu ve hamur gelişme süresi önemli ölçüde artmıştır (P ≤ 0.05). Numunelerin enerji ve uzayabilirlik değeri kontrol numunesine göre azalmıştır (P ≤ 0.05). Ekşi hamura keçiboynuzu unu ilavesinin artmasıyla ekşi hamurun maya sayısı azalmıştır (P ≤ 0.05). Keçiboynuzu unu ilavesi ile ekşi hamurda, kontrole (%0 keçiboynuzu) göre Laktik asit bakterilerinin gelişiminin teşvik edildiği belirlenmiştir (P ≤ 0.05). Fakat, artan keçiboynuzu ilavesi ile ekşi hamurlar arasında istatistiksel olarak bir fark gözlemlenmemiştir (P>0.05). Ekşi hamur fermentasyonu yolu ile keçiboynuzu unu kullanımı, aynı oranda keçiboynuzu unu içeren ticari mayalı ekmeğe göre ekmeğin kalite özelliklerini artırmıştır. Formülasyondaki en yüksek keçiboynuzu unu konsantrasyonu (%8 ve %12) sertliğin artmasına (P ≤ 0.05) neden olmuştur. Bu durum aynı zamanda ekmeğin spesifik hacmindeki azalma ile ilişkilendirilmiştir. Ticari mayalı ekmeğe, keçiboynuzu unu ilavesi, ekmeklerin parlaklık (L*) değerini azaltmıştır (P ≤ 0.05). Ekşi hamur fermantasyonu, keçiboynuzu unu katkılı ekmeklerin duyusal özelliklerini de geliştirmiştir. Ekşi hamur yapımında düşük seviyede keçiboynuzu unu kullanımı (%2-%6), bu çalışmadaki duyusal parametrelerin hiçbirini olumsuz yönde etkilememiştir.

References

  • AACC International. (2000). American Association of Cereal Chemists, Approved Methods of the AACC, tenth ed. The Association, St. Paul, MN., USA.
  • Apaydin, D., Demirci, A.Ş., Palabiyik, I., Mirik, M. and Gümüş, T. (2019). Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi, 16(3), pp.402-411.
  • Arendt EK, Ryan LA, Dal Bello F. (2007). Impact of sourdough on the texture of bread. Food Microbiology 24:165-174.
  • Ayaz FA, Torun H, Glew RH, Bak ZD, Chuang LT, Presley JM, Andrews R. (2009). Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically. Plant foods for human nutrition 64:286.
  • Bojnanska T, Tokar M, Vollmannova A. (2015). Rheological parameters of dough with inulin addition and its effect on bread quality. Pages 012015. Journal of Physics: Conference Series: IOP Publishing.
  • Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M. (2017). Sourdough-type propagation of faba bean flour: dynamics of microbial consortia and biochemical implications. International Journal of Food Microbiology 248:10-21.
  • Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M. (2014). Nutritional characterisation and bioactive components of commercial carobs flours. Food Chemistry 153:109-113.
  • Ercolini D, Pontonio E, De Filippis F, Minervini F, La Storia A, Gobbetti M, Di Cagno R. (2013). Microbial ecology dynamics during rye and wheat sourdough preparation. Applied and Environmental Microbiology 79:7827-7836.
  • Gawlik‐Dziki U, Dziki D, Pietrzak W, Nowak R. (2017). Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour. Journal of Food Biochemistry 41:e12386.
  • Gobbetti M, De Angelis M, Di Cagno R, Calasso M, Archetti G, Rizzello CG. (2019). Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology 302:103-113.
  • Han HM, Koh BK. (2011). Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. Journal of the Science of Food and Agriculture 91:2495-2499.
  • Hayta M, İşçimen EM. (2019). Effects of Phytochemical Fortification of Flour and Bread on Human Health. Pages 273-289. Flour and Breads and their Fortification in Health and Disease Prevention, Elsevier.
  • Kaur A, Singh N, Ahlawat AK, Kaur S, Singh AM, Chauhan H, Singh GP. (2013). Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS). Food Research International 53:63-72.
  • Kohajdová Z, Karovičová J, Magala M. (2013). Effect of lentil and bean flours on rheological and baking properties of wheat dough. Chemical Papers 67:398-407.
  • Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. (2018). Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread. Journal of food science and technology 55:1632-1640.
  • Lattanzi A, Minervini F, Di Cagno R, Diviccaro A, Antonielli L, Cardinali G, Cappelle S, De Angelis M, Gobbetti M. (2013). The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. International Journal of Food Microbiology 163:71-79.
  • Minervini F, Lattanzi A, De Angelis M, Di Cagno R, Gobbetti M. (2012). Influence of artisan bakery-or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Appl. Environ. Microbiol. 78:5328-5340.
  • Miś, A., Grundas, S., Dziki, D. and Laskowski, J., (2012). Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of Food Engineering, 108(1), pp.1-12.
  • Musa Özcan M, Arslan D, Gökçalik H. (2007). Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. International journal of food sciences and nutrition 58:652-658.
  • Owen R, Haubner R, Hull W, Erben G, Spiegelhalder B, Bartsch H, Haber B. (2003). Isolation and structure elucidation of the major individual polyphenols in carob fibre. Food and chemical toxicology 41:1727-1738.
  • Paterson A, Piggott JR. (2006). Flavour in sourdough breads: a review. Trends in Food Science & Technology 17:557-566. Purlis E, Salvadori VO. (2007). Bread browning kinetics during baking. Journal of Food Engineering 80:1107-1115.
  • Ranjbar A, Heshmati A, Momtaz JK, Vahidinia A. (2019). Effect of iron-enrichment on the antioxidant properties of wheat flour and bread. Journal of Cereal Science 87:98-102.
  • Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M. (2014). Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. International Journal of Food Microbiology 180:78-87.
  • Rosa C, Tessele K, Prestes R, Silveira M, Franco F. (2015). Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. International Food Research Journal 22.
  • Rosell, C. M., Rojas, J. A., De Barber, C. B. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food hydrocolloids, 15(1), 75-81.
  • Rubel IA, Pérez E, Manrique GD, Genovese DB. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food structure 3:21-29.
  • Salinas MV, Carbas B, Brites C, Puppo MC. (2015). Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality. Food and bioprocess technology 8:1561-1570.
  • Shewry PR, Tatham AS. (2000). Wheat gluten. Royal Society of Chemistry.
  • Sirbu A, Arghire C. (2017). Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. Journal of Cereal Science 75:220-227.
  • Smith BM, Bean SR, Schober TJ, Tilley M, Herald TJ, Aramouni F. (2010). Composition and molecular weight distribution of carob germ protein fractions. Journal of Agricultural and Food Chemistry 58:7794-7800.
  • Tsatsaragkou K, Gounaropoulos G, Mandala I. (2014). Development of gluten free bread containing carob flour and resistant starch. LWT-Food Science and Technology 58:124-129.
  • Turfani V, Narducci V, Durazzo A, Galli V, Carcea M. (2017). Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT-Food Science and Technology 78:361-366.
  • Van der Meulen R, Scheirlinck I, Van Schoor A, Huys G, Vancanneyt M, Vandamme P, De Vuyst L. (2007). Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Appl. Environ. Microbiol. 73:4741-4750.
  • Vujić L, VITALI ČEPO D, Šebečić B, DRAGOJEVIĆ IV. (2014). Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits. Journal of Food & Nutrition Research 53.
  • Wang J, Rosell CM, de Barber CB. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 79:221-226.
  • Yaver, E. and BİLGİÇLİ, N. (2021). Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4. Tekirdağ Ziraat Fakültesi Dergisi, 18(3), pp.557-568.
  • Youssef MKE, El-Manfaloty MM, Ali HM. (2013). Assessment of proximate chemical composition, nutritional status, fatty acid composition and phenolic compounds of carob (Ceratonia siliqua L.). Food and Public Health 3:304-30
There are 37 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Senem Karlıdağ 0000-0003-2980-4494

Muhammet Arıcı 0000-0003-4126-200X

Görkem Özülkü 0000-0003-0495-5667

Early Pub Date September 13, 2022
Publication Date September 13, 2022
Submission Date November 12, 2021
Acceptance Date May 9, 2022
Published in Issue Year 2022 Volume: 19 Issue: 3

Cite

APA Karlıdağ, S., Arıcı, M., & Özülkü, G. (2022). Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality. Tekirdağ Ziraat Fakültesi Dergisi, 19(3), 541-553. https://doi.org/10.33462/jotaf.1022834
AMA Karlıdağ S, Arıcı M, Özülkü G. Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality. JOTAF. September 2022;19(3):541-553. doi:10.33462/jotaf.1022834
Chicago Karlıdağ, Senem, Muhammet Arıcı, and Görkem Özülkü. “Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality”. Tekirdağ Ziraat Fakültesi Dergisi 19, no. 3 (September 2022): 541-53. https://doi.org/10.33462/jotaf.1022834.
EndNote Karlıdağ S, Arıcı M, Özülkü G (September 1, 2022) Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality. Tekirdağ Ziraat Fakültesi Dergisi 19 3 541–553.
IEEE S. Karlıdağ, M. Arıcı, and G. Özülkü, “Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality”, JOTAF, vol. 19, no. 3, pp. 541–553, 2022, doi: 10.33462/jotaf.1022834.
ISNAD Karlıdağ, Senem et al. “Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality”. Tekirdağ Ziraat Fakültesi Dergisi 19/3 (September 2022), 541-553. https://doi.org/10.33462/jotaf.1022834.
JAMA Karlıdağ S, Arıcı M, Özülkü G. Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality. JOTAF. 2022;19:541–553.
MLA Karlıdağ, Senem et al. “Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality”. Tekirdağ Ziraat Fakültesi Dergisi, vol. 19, no. 3, 2022, pp. 541-53, doi:10.33462/jotaf.1022834.
Vancouver Karlıdağ S, Arıcı M, Özülkü G. Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality. JOTAF. 2022;19(3):541-53.