Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Microorganisms Année : 2022

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Lauriane Mietton
Thérèse Marlin
  • Fonction : Auteur
  • PersonId : 1155781
Valérie Nolleau
  • Fonction : Auteur
  • PersonId : 1155782
Stéphane Guezenec
  • Fonction : Auteur
  • PersonId : 1155783
Diego Segond
Thibault Nidelet
Dominique Desclaux

Résumé

Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated. Here, we assessed the impact of two wheat varieties as well as the impact of sourdoughs and yeasts on multiple components of bread organoleptic and nutritional quality. Using a participatory research approach including scientists and bakers, we compared breads leavened with three different sourdoughs and three different commercial yeasts as well as a mix of sourdough and yeast. Breads were made from two wheat varieties commonly used in organic farming: the variety “Renan” and the landrace “Barbu”. Except for bread minerals contents that mostly depended on wheat variety, bread quality was mostly driven by the fermenting agent. Sourdough breads had lower sugar and organic acids contents. These differences were mostly attributable to lower amounts of maltose and malate. They also had a higher proportion of soluble proteins than yeast breads, with specific aroma profiles. Finally, their aroma profiles were specific and more diverse compared to yeast breads. Interestingly, we also found significant nutritional and organoleptic quality differences between sourdough breads. These results highlight the value of sourdough bread and the role of sourdough microbial diversity in bread nutritional and organoleptic quality.
Fichier principal
Vignette du fichier
microorganisms-10-01416.pdf (4.31 Mo) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-03749787 , version 1 (11-08-2022)

Licence

Paternité - Pas d'utilisation commerciale - Pas de modification

Identifiants

Citer

Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Valérie Nolleau, Stéphane Guezenec, et al.. Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality. Microorganisms, 2022, 10 (7), pp.1416. ⟨10.3390/microorganisms10071416⟩. ⟨hal-03749787⟩
50 Consultations
31 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More