Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. (May 2015)

• Record Type: Journal Article
• Authors: Pontonio, Erica; Nionelli, Luana; Curiel, José Antonio; Sadeghi, Alireza; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe
• Is Part Of: Food microbiology. Volume 47(2015:May)
• Page Start: 99
• Page End: 110
• Publication Date: 2015-05
• Subjects: Lactic acid bacteria -- Fermentation -- Baked goods; 2-DE Two-dimensional electrophoresis -- Ban Bandar Torkaman/Jorgan -- Bar Barbari -- UD Unfermented Dough -- DY Dough yield -- FAA Free amino acids -- GI Gluten index -- HMW High molecular weight -- IEF Isoelectric focusing -- Kas Kashmar -- Lav Lavash -- LMW Low molecular weight -- ME Methanolic extract -- Ney Neyshabur -- OPA o-phtaldialdehyde -- PCA Principal Component Analysis -- QF Quotient of fermentation -- San Sangak -- SB Sourdough bread -- SLS Selected sourdough starter -- SS Spontaneous sourdoughs -- Taf Taftoon -- Tor Toroujen -- TPA Texture Profile Analysis -- TTA Total titratable acidity -- WSE Water/salt-soluble extract; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2014.10.011
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: This study aimed at describing the main chemical and technology features of eight Iranian wheat flours collected from industrial and artisanal mills. Their suitability for bread making was investigated using autochthonous sourdough starters. Chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. As shown through 2-DE analyses, gliadin and glutenin subunits were abundant and varied among the flours. According to the back slopping procedure, type I sourdoughs were prepared from Iranian flours, and lactic acid bacteria were typed and identified. Strains of Pediococcus pentosaceus, Weissella cibaria, Weissella confusa, and Leuconostoc citreum were the most abundant. Based on the kinetics of growth and acidification, quotient of fermentation and concentration of total free amino acids, lactic acid bacteria were selected and used as sourdough mixed starters for bread making. Compared to spontaneous fermentation, sourdoughs fermented with selected and mixed starters favored the increase of the concentrations of organic acids and total free amino acids, the most suitable quotient of fermentation, and the most intense phytase and antioxidant activities. Although the high concentration of fibers, selected and mixed starters improved the textural features of the breads. This study might had contribute to the exploitation of the potential of Iranian wheat flours and to extend the use of sourdough, showing positive technology, nutritional and, probably, economic repercussions. Highlights: Iranian wheat flours were characterized on the basis of chemical characteristics. Type I sourdoughs were prepared through back slopping procedure and characterized. Microbiota was investigated and a pool of strains was selected as starters for fermentation. The advantages of the use of selected starters and sourdough fermentation for bread making were demonstrated.