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- Title
Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.
- Authors
Păucean, Adriana; Man, Simona Maria; Chiş, Maria Simona; Mureşan, Vlad; Pop, Carmen Rodica; Socaci, Sonia Ancuţa; Mureşan, Crina Carmen; Muste, Sevastiţa
- Abstract
Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers' acceptability.
- Subjects
BREAD quality; WHEAT quality; ALTERNATIVE grains; BAKED products; YEAST; QUINOA; BREAD; FLOUR
- Publication
Foods, 2019, Vol 8, Issue 10, p443
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods8100443