Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Hümeyra İspirli; D. Özmen; Mustafa Tahsin Yılmaz; O. Sağdıç; Enes Dertli

doi:10.1016/j.foodcont.2019.106812

Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Hümeyra İspirli, D. Özmen, Mustafa Tahsin Yılmaz, O. Sağdıç, Enes Dertli^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

59 Citations (Scopus)

Abstract

In this study, technological role of α-glucan with (α1-3) and (α1-6) glycosidic linkages produced by Lactobacillus reuteri E81 on sourdough rheology and bread texture was investigated. To achieve this, a glucan deficient ΔgtfA mutant was produced by the deletion of the glucansucrase gene from strain E81. By comparison of glucan-positive and glucan-negative strains for rheological properties of sourdough revealed that in situ α-glucan production resulted in higher elasticity in sourdough. However, no additional effect of in situ glucan on textural characteristics of bread was observed although addition of glucan ex situ at 0.09% level significantly decreased bread hardness. Scanning Electron Microscopy (SEM) images of lyophilized sourdoughs confirmed association of glucan and starch granules forming a film like structure in sourdough.

Original language	English
Article number	106812
Journal	Food Control
Volume	107
DOIs	https://doi.org/10.1016/j.foodcont.2019.106812
Publication status	Published - Jan 2020
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2019 Elsevier Ltd

Keywords

Bread texture
Glucan
Glucansucrase
Sourdough
Sourdough rheology

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10.1016/j.foodcont.2019.106812

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title = "Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread",

abstract = "In this study, technological role of α-glucan with (α1-3) and (α1-6) glycosidic linkages produced by Lactobacillus reuteri E81 on sourdough rheology and bread texture was investigated. To achieve this, a glucan deficient ΔgtfA mutant was produced by the deletion of the glucansucrase gene from strain E81. By comparison of glucan-positive and glucan-negative strains for rheological properties of sourdough revealed that in situ α-glucan production resulted in higher elasticity in sourdough. However, no additional effect of in situ glucan on textural characteristics of bread was observed although addition of glucan ex situ at 0.09\% level significantly decreased bread hardness. Scanning Electron Microscopy (SEM) images of lyophilized sourdoughs confirmed association of glucan and starch granules forming a film like structure in sourdough.",

keywords = "Bread texture, Glucan, Glucansucrase, Sourdough, Sourdough rheology",

author = "H{\"u}meyra İspirli and D. {\"O}zmen and Yılmaz, \{Mustafa Tahsin\} and O. Sağdı{\c c} and Enes Dertli",

note = "Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2020",

month = jan,

doi = "10.1016/j.foodcont.2019.106812",

language = "English",

volume = "107",

journal = "Food Control",

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T1 - Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

AU - İspirli, Hümeyra

AU - Özmen, D.

AU - Yılmaz, Mustafa Tahsin

AU - Sağdıç, O.

AU - Dertli, Enes

PY - 2020/1

Y1 - 2020/1

N2 - In this study, technological role of α-glucan with (α1-3) and (α1-6) glycosidic linkages produced by Lactobacillus reuteri E81 on sourdough rheology and bread texture was investigated. To achieve this, a glucan deficient ΔgtfA mutant was produced by the deletion of the glucansucrase gene from strain E81. By comparison of glucan-positive and glucan-negative strains for rheological properties of sourdough revealed that in situ α-glucan production resulted in higher elasticity in sourdough. However, no additional effect of in situ glucan on textural characteristics of bread was observed although addition of glucan ex situ at 0.09% level significantly decreased bread hardness. Scanning Electron Microscopy (SEM) images of lyophilized sourdoughs confirmed association of glucan and starch granules forming a film like structure in sourdough.

AB - In this study, technological role of α-glucan with (α1-3) and (α1-6) glycosidic linkages produced by Lactobacillus reuteri E81 on sourdough rheology and bread texture was investigated. To achieve this, a glucan deficient ΔgtfA mutant was produced by the deletion of the glucansucrase gene from strain E81. By comparison of glucan-positive and glucan-negative strains for rheological properties of sourdough revealed that in situ α-glucan production resulted in higher elasticity in sourdough. However, no additional effect of in situ glucan on textural characteristics of bread was observed although addition of glucan ex situ at 0.09% level significantly decreased bread hardness. Scanning Electron Microscopy (SEM) images of lyophilized sourdoughs confirmed association of glucan and starch granules forming a film like structure in sourdough.

KW - Bread texture

KW - Glucan

KW - Glucansucrase

KW - Sourdough

KW - Sourdough rheology

UR - https://www.scopus.com/pages/publications/85070497732

U2 - 10.1016/j.foodcont.2019.106812

DO - 10.1016/j.foodcont.2019.106812

M3 - Article

AN - SCOPUS:85070497732

SN - 0956-7135

VL - 107

JO - Food Control

JF - Food Control

M1 - 106812

ER -

Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Abstract

Bibliographical note

Keywords

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