title: Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
abstract: This study aimed at describing the main chemical and technology features of eight Iranian wheat flours collected from industrial and artisanal mills. Their suitability for bread making was investigated using autochthonous sourdough starters. Chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. As shown through 2-DE analyses, gliadin and glutenin subunits were abundant and varied among the flours. According to the back slopping procedure, type I sourdoughs were prepared from Iranian flours, and lactic acid bacteria were typed and identified. Strains of Pediococcus pentosaceus, Weissella cibaria, Weissella confusa, and Leuconostoc citreum were the most abundant. Based on the kinetics of growth and acidification, quotient of fermentation and concentration of total free amino acids, lactic acid bacteria were selected and used as sourdough mixed starters for bread making. Compared to spontaneous fermentation, sourdoughs fermented with selected and mixed starters favored the increase of the concentrations of organic acids and total free amino acids, the most suitable quotient of fermentation, and the most intense phytase and antioxidant activities. Although the high concentration of fibers, selected and mixed starters improved the textural features of the breads. This study might had contribute to the exploitation of the potential of Iranian wheat flours and to extend the use of sourdough, showing positive technology, nutritional and, probably, economic repercussions.
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Erica
authors.initials: E
authors.lastname: Pontonio
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Luana
authors.initials: L
authors.lastname: Nionelli
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Curiel
authors.affiliation: Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Alireza
authors.initials: A
authors.lastname: Sadeghi
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Di Cagno
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy. Electronic address: carlogiuseppe.rizzello@uniba.it.
authors.forename: Carlo Giuseppe
authors.initials: CG
authors.lastname: Rizzello
mesh_terms: D010832:6-Phytase / Q000378:metabolism; D000596:Amino Acids; D001939:Bread / Q000032:analysis / Q000382:microbiology; D015180:Electrophoresis, Gel, Two-Dimensional; D005285:Fermentation; D005433:Flour / Q000032:analysis / Q000382:microbiology; D005516:Food Microbiology; D005983:Glutens / Q000032:analysis; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism*; D007934:Leuconostoc / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D010376:Pediococcus / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D014908:Triticum / Q000737:chemistry / Q000382:microbiology; D058836:Weissella / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism
chemical_list: D000596:Amino Acids; D005983:Glutens; D010832:6-Phytase; C037302:glutenin
keywords: Baked goods; Fermentation; Lactic acid bacteria