ArticleScientific reports2022
Biofunctional soy-based sourdough for improved rheological properties during storage.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru.Foods (Basel, Switzerland) · 2024Article
- The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation.Food science & nutrition · 2024Article
- Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation.Foods (Basel, Switzerland) · 2023Article
- Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect.Foods (Basel, Switzerland) · 2023Article
- Polyphenols and Cardiometabolic Health: Knowledge and Concern among Romanian People.Nutrients · 2023Article
- Plant-Based Dairy Alternatives-A Future Direction to the Milky Way.Foods (Basel, Switzerland) · 2023Review
- Bioactive Potential of Elderberry (Molecules (Basel, Switzerland) · 2023Article
- Review
- Development of a Fermented Beverage withBiomolecules · 2023Article
- Cell Immobilization for Erythritol Production.Journal of fungi (Basel, Switzerland) · 2022Article
- Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties.Molecules (Basel, Switzerland) · 2022Review
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Authors and funding
5 authors.
Funding
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Abstract
Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic quality of frozen dough and increase its nutritional characteristics. Based on these aspects, the present study's objective was to examine the effects of soy powder addition to wheat flour with single cultures of Fructilactobacillus florum DSM 22689 or Saccharomyces cerevisiae and coculture with these two microorganisms for 72 h of fermentation. Additionally, the fermentation process was monitored, and viscoelastic behavior and physical-chemical analyses of the fermented sourdough before and after frozen storage were assessed, as soy protein has been proposed to hinder water migration throughout frozen storage. As observed, soy powder, an essential functional ingredient, had a favorable impact on the water-starch-gluten system, and enhanced the viscoelastic behavior before and after 4 weeks of frozen storage.
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