title: Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads.
abstract: Sourdough fermentation has been shown to have numerous beneficial effects on bread quality, and nutritionally enhance soy-supplemented bread by altering isoflavone chemical forms. Given this, the objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened soy breads by various physical, thermal, and sensorial methods, and to assess the effects of fermentation by various microorganisms on isoflavone profile in dough and breads using high-performance liquid chromatography analysis. Sourdough fermentation yielded a less extensible dough compared to yeast-leavened soy dough (P < 0.001), and resulted in a harder bread crumb (P < 0.05) and lighter crust color (P < 0.001), compared to yeast-leavened soy bread (Y-B). Sensory analysis revealed a significantly higher overall liking of Y-B compared to sourdough soy bread (SD-B) (P < 0.001). Segmentation analysis of the cohort suggests that overall liking and bread consumption frequency may be determinants of Y-B or SD-B preference. SD-B and Y-B exhibited similar shelf-life properties. Despite significantly different enthalpies associated with the melting of amylose-lipid complexes, thermal analysis of the 2 soy breads stored for 10 d (ambient conditions) demonstrated no significant difference in water distribution and starch retrogradation (P < 0.05). Lastly, SD-B was determined to have 32% of total isoflavones occurring in the aglycone form compared to 17% in Y-B. These findings warrant further investigation of sourdough fermentation as a processing technique for quality and nutritional enhancement of soy-based baked goods.
authors.affiliation: Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A.
authors.forename: Gabrielle
authors.initials: G
authors.lastname: Yezbick
authors.affiliation: Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A.
authors.forename: Jennifer
authors.initials: J
authors.lastname: Ahn-Jarvis
authors.affiliation: Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A.
authors.forename: Steven J
authors.initials: SJ
authors.lastname: Schwartz
authors.affiliation: Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A.
authors.forename: Yael
authors.initials: Y
authors.lastname: Vodovotz
mesh_terms: D000328:Adult; D001939:Bread / Q000032:analysis*; D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D047309:Flavones / Q000032:analysis; D006801:Humans; D012441:Saccharomyces cerevisiae; D013025:Glycine max / Q000737:chemistry*; D013213:Starch; D013649:Taste
chemical_list: D047309:Flavones; D013213:Starch
keywords: bread; fermentation; isoflavone; sourdough; soy
references.citation: J Chromatogr B Analyt Technol Biomed Life Sci. 2002 Sep 25;777(1-2):129-38
references.pmid: 12270206
references.citation: Food Microbiol. 2007 Apr;24(2):150-4
references.pmid: 17008158
references.citation: Chem Senses. 2007 Nov;32(9):803-10
references.pmid: 17646203
references.citation: Food Funct. 2012 Oct;3(10):1051-8
references.pmid: 22739802
references.citation: J Agric Food Chem. 2005 Oct 19;53(21):8253-8
references.pmid: 16218672
references.citation: J Agric Food Chem. 2013 Mar 27;61(12):3111-20
references.pmid: 23451757
references.citation: J Agric Food Chem. 2000 Jul;48(7):3044-51
references.pmid: 10898663
references.citation: Menopause. 2001 Sep-Oct;8(5):384-92
references.pmid: 11528367
references.citation: J AOAC Int. 2006 Jul-Aug;89(4):1121-34
references.pmid: 16915855
references.citation: J Nutr. 1995 Sep;125(9):2307-15
references.pmid: 7666247
references.citation: J Nutr. 2000 Aug;130(8S Suppl):2073S-85S
references.pmid: 10917926
references.citation: Food Microbiol. 2007 Apr;24(2):128-38
references.pmid: 17008155
references.citation: J Agric Food Chem. 2010 Oct 13;58(19):10338-46
references.pmid: 20822177