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Exopolysaccharides from sourdough lactic acid bacteria.

Authors
  • Galle, Sandra
  • Arendt, Elke K
Type
Published Article
Journal
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK (Taylor & Francis)
Publication Date
Jan 01, 2014
Volume
54
Issue
7
Pages
891–901
Identifiers
DOI: 10.1080/10408398.2011.617474
PMID: 24499068
Source
Medline
License
Unknown

Abstract

The use of sourdough improves the quality and increases the shelf life of bread. The positive effects are associated with metabolites produced by lactic acid bacteria (LAB) during sourdough fermentation, including organic acids, exopolysaccharides (EPS), and enzymes. EPS formed during sourdough fermentation by glycansucrase activity from sucrose influence the viscoelastic properties of the dough and beneficially affect the texture and shelf life (in particular, starch retrogradation) of bread. Accordingly, EPS have the potential to replace hydrocolloids currently used as bread improvers and meet so the consumer demands for a reduced use of food additives. In this review, the current knowledge about the functional aspects of EPS formation by sourdough LAB especially in baking applications is summarized.

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