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Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread.
Food Chem. 2019 Jul 01; 285:231-239.FC

Abstract

The effect of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving technological, bioactive and sensory properties of wheat bread by optimizing the quantities of RB, yeast, sourdough and hop extract contents based on response surface methodology. The bread produced according to the optimized formula was compared with control bread, sourdough or RB-enhanced bread with regard to quality attributes, bioaccessible phenolics and antioxidant activity. Sourdough fermentation combined with RB flour increased volume of loaves and consumer acceptance with no significant variations in crumb moisture content and crumb firmness during storage. RB darkened crumb while no effects on colour were observed for sourdough bread. Sourdough technology allowed increasing phenolic content of RB bread with no significant differences in its antioxidant activity. The bioaccessible ferulic and sinapic acids, the main phenolics released in vitro digestion of optimized bread were lower compared to those of control bread.

Authors+Show Affiliations

Hellenic Agricultural Organization "Demeter" - Institute of Plant Breeding & Genetic Resources, 57001, Thermi, Thessaloniki, Greece. Electronic address: irakli@cerealinstitute.gr.Hellenic Agricultural Organization "Demeter" - Institute of Plant Breeding & Genetic Resources, 57001, Thermi, Thessaloniki, Greece.Hellenic Agricultural Organization "Demeter" - Institute of Plant Breeding & Genetic Resources, 57001, Thermi, Thessaloniki, Greece.Hellenic Agricultural Organization "Demeter" - Institute of Plant Breeding & Genetic Resources, 57001, Thermi, Thessaloniki, Greece.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30797340

Citation

Irakli, Maria, et al. "Impact of the Combination of Sourdough Fermentation and Hop Extract Addition On Baking Properties, Antioxidant Capacity and Phenolics Bioaccessibility of Rice Bran-enhanced Bread." Food Chemistry, vol. 285, 2019, pp. 231-239.
Irakli M, Mygdalia A, Chatzopoulou P, et al. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread. Food Chem. 2019;285:231-239.
Irakli, M., Mygdalia, A., Chatzopoulou, P., & Katsantonis, D. (2019). Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread. Food Chemistry, 285, 231-239. https://doi.org/10.1016/j.foodchem.2019.01.145
Irakli M, et al. Impact of the Combination of Sourdough Fermentation and Hop Extract Addition On Baking Properties, Antioxidant Capacity and Phenolics Bioaccessibility of Rice Bran-enhanced Bread. Food Chem. 2019 Jul 1;285:231-239. PubMed PMID: 30797340.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread. AU - Irakli,Maria, AU - Mygdalia,Aggeliki, AU - Chatzopoulou,Paschalina, AU - Katsantonis,Dimitrios, Y1 - 2019/01/31/ PY - 2018/11/06/received PY - 2019/01/15/revised PY - 2019/01/20/accepted PY - 2019/2/25/entrez PY - 2019/2/25/pubmed PY - 2019/4/12/medline KW - Antioxidant KW - Bioaccessibility KW - In-vitro digestion KW - Optimization KW - Rice bran KW - Sourdough bread SP - 231 EP - 239 JF - Food chemistry JO - Food Chem VL - 285 N2 - The effect of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving technological, bioactive and sensory properties of wheat bread by optimizing the quantities of RB, yeast, sourdough and hop extract contents based on response surface methodology. The bread produced according to the optimized formula was compared with control bread, sourdough or RB-enhanced bread with regard to quality attributes, bioaccessible phenolics and antioxidant activity. Sourdough fermentation combined with RB flour increased volume of loaves and consumer acceptance with no significant variations in crumb moisture content and crumb firmness during storage. RB darkened crumb while no effects on colour were observed for sourdough bread. Sourdough technology allowed increasing phenolic content of RB bread with no significant differences in its antioxidant activity. The bioaccessible ferulic and sinapic acids, the main phenolics released in vitro digestion of optimized bread were lower compared to those of control bread. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30797340/Impact_of_the_combination_of_sourdough_fermentation_and_hop_extract_addition_on_baking_properties_antioxidant_capacity_and_phenolics_bioaccessibility_of_rice_bran_enhanced_bread_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30220-1 DB - PRIME DP - Unbound Medicine ER -