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      Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino Translated title: Incubation parameters of the Lactobacillus starter for application in sourdough bread

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          Abstract

          RESUMEN El fermento natural o starter es un insumo panadero, que se ha revalorizado, en la actualidad, por sus beneficios y por su aporte de sabor. En este estudio, se determinaron los parámetros de cultivo del starter espontáneo de Lactobacillus, a partir de harina integral, para aplicarlo en la elaboración de pan campesino, en función de sus características sensoriales y mecánicas. Se elaboraron tres starters, para lo cual, se mezcló harina integral con agua, en una proporción de 45,5 y 54,5%, respectivamente; posterior a ello, se fermentaron, espontáneamente, a 20, 24 y 28°C, hasta un pH final de 4, a partir de los cuales, se elaboraron panes campesinos. Los panes fueron evaluados sensorialmente, por un panel de expertos (07), mediante una escala lineal no estructurada de 5 puntos, en cuanto a la forma ovalada, apariencia de la costra, masticabilidad de miga, gusto ácido y apariencia de los alveolos. El pan elaborado con el fermento a 24°C fue seleccionado por los panelistas, debido a que presentó puntajes superiores (p<0,05), en los atributos de apariencia de la costra (4,24), masticabilidad de la miga (5,0), gusto ácido (4,67) y apariencia de los alveolos (4,0). El fermento empleado presentó 79 x 107 UFC g-1 de bacterias acidolácticas. Finalmente, la textura del pan campesino seleccionado fue caracterizada instrumentalmente en términos de dureza (102,09N), gomosidad (43,02N), masticabilidad (37,36N), elasticidad (0,87) y cohesividad (0,42), perfil que se puede emplear como parámetro de calidad, para pan campesino y otras variedades similares.

          Translated abstract

          ABSTRACT The natural ferment or sourdough starter is a bakery input that has been revalued nowadays for its benefits and flavour improve. In this study, the incubation parameters of the spontaneous Lactobacillus starter made with wholemeal flour were determined to be applied in sourdough bread production depending on its sensory and mechanical characteristics. Three starters were made with wholemeal flour mixed with water in a proportion of 45.5 and 54.5% respectively, then were fermented spontaneously at 20, 24 and 28°C until a final pH of 4, from which sourdough breads were produced. The breads were sensory evaluated by a panel of experts (07), using a 5-point unstructured linear scale, in terms of oval shape, crust appearance, crumb chewiness, sourness and alveoli appearance. The bread made with the starter at 24°C was selected because of the higher scores (p<0.05) in the attributes of crust appearance (4.24), crumb chewiness (5.0), sourness (4.67) and alveoli appearance (4.0). The starter used exhibit 79 x 107 CFU g-1 of lactic acid bacteria. Finally, the texture of the selected sourdough bread was characterized in terms of hardness (102.09N), gumminess (43.02N), chewiness (37.36N), springiness (0.87) and cohesiveness (0.42), a profile that can be used as a quality parameter for sourdough bread and other similar varieties.

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          Most cited references39

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          Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

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            Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.

            Lactic acid bacteria were isolated and identified from quinoa flour, spontaneously fermented quinoa dough, and type I quinoa sourdough. Strains were further selected based on acidification and proteolytic activities. Selected Lactobacillus plantarum T6B10 and Lactobacillus rossiae T0A16 were used as mixed starter to get quinoa sourdough. Compared to non-fermented flour, organic acids, free amino acids, soluble fibers, total phenols, phytase and antioxidant activities, and in vitro protein digestibility markedly increased during fermentation. A wheat bread was made using 20% (w/w) of quinoa sourdough, and compared to baker's yeast wheat breads manufactured with or without quinoa flour. The use of quinoa sourdough improved the chemical, textural, and sensory features of wheat bread, showing better performances compared to the use of quinoa flour. Protein digestibility and quality, and the rate of starch hydrolysis were also nutritional features that markedly improved using quinoa sourdough as an ingredient. This study exploited the potential of quinoa flour through sourdough fermentation. A number of advantages encouraged the manufacture of novel and healthy leavened baked goods.
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              Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

              This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from sourdough and used to produce a peptic-tryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread. When fed the sourdough bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or sourdough bread. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.
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                Author and article information

                Journal
                rudca
                Revista U.D.C.A Actualidad & Divulgación Científica
                rev.udcaactual.divulg.cient.
                Universidad de Ciencias Aplicadas y Ambientales (Bogotá, Distrito Capital, Colombia )
                0123-4226
                December 2020
                : 23
                : 2
                : e1742
                Affiliations
                [1] Lima orgnameUniversidad Le Cordon Bleu orgdiv1Facultad de Ciencias de los Alimentos Perú 2018i00148@ 123456ulcb.edu.pe
                [2] Lima orgnameUniversidad Le Cordon Bleu orgdiv1Facultad de Ciencias de los Alimentos Perú carmen.minaya@ 123456ulcb.edu.pe
                Article
                S0123-42262020000200031 S0123-4226(20)02300200031
                10.31910/rudca.v23.n2.2020.1742
                154ba6ce-b694-4e1e-be94-15b68c9d0ccf

                This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

                History
                : 19 October 2020
                : 01 December 2020
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 39, Pages: 0
                Product

                SciELO Colombia

                Categories
                Ciencias agropecuarias

                Pan campesino,Fermento natural,Análisis sensorial,Texture profile analysis,Sourdough,Sourdough bread,Sensory evaluation,Perfil de textura instrumental

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