What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool

Yıl 2022, Cilt: 3 Sayı: 1, 36 - 43, 23.06.2022

Ozen Sokmen , Özlem Sökmen Gürçam , Ayşe Neslihan Dündar , Furkan Türker Sarıcaoğlu

https://doi.org/10.55147/efse.1121959

Öz

In this study provided the opportunity to create a coherent general perspective towards research trends and basic studies in the literature, especially about “bread” and “sourdough”. The objective of this study is to analyze the evolution of trends in research topics in different countries and across the years (from 1989 to March 2021) in the literature on bread and sourdough by means of a term map analysis. In this regard, the present study was designed to reveal the hot topics. A total of 338 scientific papers were retrieved from the Web of Science (WOS) between 1989 and March 2021. VOSviewer software program was used to visualize these articles. 275 of these 338 articles consist of documents written in the field of “Food Science Technology”. The author with the most articles was Gobbetti M. It was found out that the most contributing publication to the field was the article entitled “Impact of sourdough on the texture of bread”. Italy stands out in studies compared to other countries, with the most published author is Italian. It was observed that studies on bread and yeast increased over the years with the advancement of technology and that different studies were carried out on bread and sourdough.

Anahtar Kelimeler

Bibliometrics, Bread, Sourdough, Terms Mappin

Kaynakça

• Al, U., & Tonta, Y. (2004). Atıf analizi: Hacettepe Üniversitesi kütüphanecilik bölümü tezlerinde atıf yapılan kaynaklar. Bilgi Dünyası, 5(1), 19-47.
• Althwab, S.A., Alhomaid, R.M., Ali, R.F.M., Mohammed El-Anany, A., & Mousa, H.M. (2021). Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread. British Food Journal, ahead-of-print ahead-of-print. Arendt, E. K., Ryan, L. A. M., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology, 24(2), 165–174.
• Bockwoldt, J.A., Fellermeier, J., Steffens, E., Vogel, R., Ehrmann, M. (2021). β-glucan production by Levilactobacillus brevis and Pediococcus claussenii for in situ enriched rye and wheat sourdough breads. Foods, 10(3), 547.
• Brummer, J., & Lorenz, K. (1991). European developments in wheat sourdoughs. Cereal Foods World, 36, 310-314.
• Catzeddu, P., Mura, E., Parente, E., Sanna, M., & Farris, G. A. (2006). Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results. Systematic and Applied Microbiology, 29(2), 138-144.
• Cizeikiene, D., Jagelaviciute, J., Stankevicius, M., & Maruška, A. (2020). Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread. Food bioscience, 38, 100791.
• Corsetti, A., Gobbetti, M., Marco, B.D., Balestrieri, F., Paoletti, F., Russi, L., and Rossi, J. (2000). Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. Journal of agricultural and food chemistry, 48(7), 3044-51.
• Crowley, P., Schober, T., Clarke, C., & Arendt, E. (2002). The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology, 214(6), 489–496.
• Deis, L.F., & Goodman, D. (2005). Web of Science (2004 version) and Scopus. The Charleston Advisor, 6(3), 5-21.
• Elgün, A., & Ertugay, Z. (1992), Tahıl işleme teknolojisi, Atatürk Üniversitesi Ziraat Fakültesi, Erzurum.
• Elsanhoty, R. M., Ghonamy, A. G., El-Adly, N., & Ramadan, M. (2017). Impact of lactic acid bacteria and bifidobacterium on the survival of Bacillus subtilus during fermentation of wheat sourdough. Journal of Food Processing and Preservation, 41(4), e13086
• Faid, M., Boraam, F., Zyani, I., & Larpent, J. P. (1994). Characterization of sourdough bread ferments made in the laboratory by traditional methods. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung, 198(4), 287–291.
• Fraberger, V., Ammer, C., & Domig, K. (2020). Functional properties and sustainability ımprovement of sourdough bread by lactic acid bacteria”. Microorganisms, 8(12), 1895.
• Freire, R., & Nicol, C.J. (2019). A bibliometric analysis of past and emergent trends in animal welfare science. Animal Welfare.
• Galoburda, R., Straumite, E., Sabovics, M., & Kruma, Z. (2020). Dynamics of volatile compounds in triticale bread with sourdough: from flour to bread. Foods, 9(12), 1837.
• Gobbetti, M. (1998). The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science & Technology, 9(7), 267-274.
• Gül, H., Özçelik, S., Sadıç, O., & Certel, M. (2005), “Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry, 40(2), 691-697.
• Hajinia, F., Sadeghi, A., & Mahoonak, A.S. (2020). The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread”. Journal of Food Safety, 41(1), e12873.
• Hansen, A., Lund, B., & Lewis, M.J. (1989). Flavor of sourdough rye bread crumb. Lebensmittel-Wissenschaft & Technologie, 22(4), 141-144.
• Huys G., Daniel H. M., & De Vuyst L. (2013). Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria. Gobbetti M., & Gänzle M. (Eds), In Handbook on Sourdough Biotechnology, Springer, Boston, MA, 105-154.
• Jagelaviciute, J., & Cizeikiene, D. (2021). The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread, Lwt - Food Science and Technology, 137, 110457.
• Kamdem, J.P., Duarte, A.E., Lima, K.R., Rocha, J.B., Hassan, W., Barros, L.M., Roeder, T., & Tsopmo, A. (2019). Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976-2016). Food chemistry, 294, 448-457
• Karagöz, B., & Şeref, İ. (2020). Yazma becerisiyle ilgili makaleler üzerine bir inceleme: Web of Science veri tabanında eğilimler. Ana Dili Eğitimi Dergisi, 8(1), 67-86.
• Katina, K., Arendt, E., Liukkon, K.H., Autio, K., Flander, L., & Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science and Technology, 16(1-3), 104-112
• Katina, K., Sauri, M., Alakomi, H. L., & Mattila-Sandholm, T. (2002). Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread”. LWT-Food Science and Technology, 35(1), 38-45.
• Kim, J., & McMillan, S.J. (2008). Evaluation of Internet Advertising Research: A Bibliometric Analysis of Citations from Key Sources. Journal of Advertising, 37, 112 - 99.
• Kim, Y.S., Huang, W., Zhu, H., & Rayas-Duarte, P. (2009). Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds. Food Chemistry, 114, 685-692.
• Kulak, M., Ozkan, A., & Bindak, R. (2019). A bibliometric analysis of the essential oil-bearing plants exposed to the water stress: How long way we have come and how much further? Scientia Horticulturae, 246, 418–436.
• Lawani, S.M. (1981). Bibliometrics: its theoretical foundations, methods and applications. Libri, 31(1), 294-315.
• Liao, H., Tang, M., Luo, L., Li, C., Chiclana, F., & Zeng, X. (2018). A Bibliometric Analysis and Visualization of Medical Big Data Research. Sustainability, 10, 1-18
• Luca, L., Aiello, A., Pizzolongo, F., Blaiotta, G., Aponte, M., & Romano, R. (2021). Volatile organic compounds in breads prepared with different sourdoughs”. Applied Sciences, 11(3), 1330.
• Maidana, S.D., Finch, S.C., Garro, M.S., Savoy, G., Gänzle, M., & Vignolo, G. (2020). Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria. Lwt - Food Science and Technology, 125, 109189.
• Martínez-Anaya,M. A., Pitarch, B., Bayarri, P., & Barber, B. (1990). Microflora of the sourdoughs of wheat flour bread. X: Interactions between yeasts and lactic acid bacteria in wheat doughs and their effects on bread quality. Cereal Chemistry, 67, 85-91.
• Menezes, L.A., Marco, I.D., Santos, N.N., Nunes, C.C., Cartabiano, C.E., Molognoni, L., Pereira, G., Daguer, H., & Lindner, J. D. (2021). Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures. International journal of food sciences and nutrition, 1-11 .
• Menteş, Ö, Akçelik, M., & Ercan, R. (2004). Türkiyede üretilen ekşi hamurlardan lactobacillus suşlarının izolasyonu, identifikasyonu ve bu suşların temel endüstriyel özellikleri. Gida the Journal of Food, 29(4).
• Minervini, F., de Angelis, M., di Cagno, R., & Gobbetti, M. (2014). Ecological parameters influencing microbial diversity and stability of traditional sourdough. International Journal of Food Microbiology, 171, 136–146.
• Nissen, L., Samaei, S.P., Babini, E., & Gianotti, A. (2020). Gluten free sourdough bread enriched with cricket flour for protein fortification: antioxidant improvement and volatilome characterization. Food chemistry, 333, 127410 .
• Okumus, B., Koseoglu, M.A., & Ma, F. (2018). Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management.
• Olms, F. (1988). Influence of added bread on sourdough fermentation. Deutsche Lebensmittel-Rundschau, 84(2), 48-48.
• Papadimitriou, K., Zoumpopoulou, G., Georgalaki, M., Alexandraki, V., Kazou, M., Anastasiou, R., & Tsakalidou, E. (2019). Sourdough bread. Innovations in Traditional Foods, 127–158.
• Paunkov, A., Chartoumpekis, D.V., Ziros, P.G., & Sykiotis, G.P. (2019). A Bibliometric Review of the Keap1/Nrf2 Pathway and its Related Antioxidant Compounds. Antioxidants, 8.
• Plessas, S. (2021). Innovations in Sourdough Bread Making. Fermentation, 7 1, 29.
• Rey-Martí, A., Ribeiro-Soriano, D., & Palacios-Marqués, D. (2016). A bibliometric analysis of social entrepreneurship. Journal of Business Research, 69, 1651-1655.
• Röcken, W., & Voysey, P.A. (1995). Sour-dough fermentation in bread making. J. Appl. Bacteriol. Symp. Suppl., 79, 38–48.
• Seibel, W., & Brümmer, J. (1991). The sourdough process for bread in Germany. Cereal Foods World, 36, 299-304.
• Sidari, R., Martorana, A., Zappia, C., Mincione, A., & Giuffré, A. (2020). Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread”. Foods, 9(9), 1258.
• Sridhar, K., Sharma, M., Choudhary, A., Dikkala, P., & Narsaiah, K. (2021). Fish and garlic oils hybridized microcapsules: Fortification in functional bread. Journal of Food Processing and Preservation, 45(4).
• Stern, A., Berstein, J., Jones, S.S., Blumberg, J., & Griffin, T. (2021). The impacts of germinating organic wheat: effects on phytic acid, resistant starch, and functional properties of flour, and sensory attributes of sourdough bread. International Journal of Food Science and Technology.
• Thiele, C., Gänzle, M., & Vogel, R. (2002). Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor. Cereal Chemistry, 79(1), 45-51.
• Trüper, H. G., & de Clari, L. (1997). Taxonomic note: necessary correction of specific epithets formed as substantives (nouns) ‘in apposition’. International Journal of Systematic Bacteriology, 47(3), 908-909.
• Ünlü, B., & Alp, G. (2019). Yetenek yönetiminin bibliyometrik haritalama ile incelenmesi. Journal of Recreation and Tourism Research, 6(3), 176-190.
• Van Eck, N.J., & Waltman, L. (2009). Software survey: VOSviewer, a computer program for bibliometric mapping. Scientometrics, 84(2), 523–538.
• Vogel, R.F., Pavlovic, M., Eehrmann, M.A., Wiezer, A., Liesegang, H., Offschanka, S., Voget, S., Angelov, A., Böcker, G., & Liebl, W. (2011). Genomic analysis reveals Lactobacillus sanfranci scensis as a stable element in traditional sourdoughs. Microbial Cell Factories, 10(1), 6.
• Weng, Y., Zhang, M., Wang, J., & Zhang, Y. (2021). Significantly hypoglycemic effect of a novel functional bread rich in mulberry bark and improving the related functions of liver, pancreas, and kidney, on T2D mice. Food Science and Nutrition. 9(5), 2468-2482.