ArticleFoods (Basel, Switzerland)2021
Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in theFrontiers in nutrition · 2026Article
- Technological Strategies to Enhance the Shelf Life of PDO Tuscan Bread in a Compostable Bag-in-Bag System.Foods (Basel, Switzerland) · 2025Article
- Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum.Scientific reports · 2025Article
- Microbiological Quality Assessment of Some Commercially Available Breads.Foods (Basel, Switzerland) · 2024Article
- Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter.Foods (Basel, Switzerland) · 2023Article
- Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.Microorganisms · 2022Article
- Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees.Molecules (Basel, Switzerland) · 2022Article
- By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread.Foods (Basel, Switzerland) · 2022Article
- Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley.Foods (Basel, Switzerland) · 2021Article
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
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Authors and funding
6 authors.
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Abstract
In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were higher than those of YLB. The aroma profile of SDB was similar to that of YLB, including classes of compounds such as alcohols, aldehydes, ketones, esters, organic acids, terpenes, and sulfur compounds; however, the concentrations between the two were different. Aroma deterioration of bread during storage was partly related to the loss of several volatiles. Texture and sensory analysis showed that SDB was harder, less elastic, but richer in aroma and light sour taste than YLB. Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g. This yeast/mold count was reached on days 4-5 for YLB and day 18 + for SDB. A 16S amplicon meta-barcoding analysis showed that the bacterial profile of SDB was dominated by a single genus, (
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