Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread
This study investigates the effect of extended rye scald fermentation times (12–48 h) on its biochemical properties and rye bread’s nutritional and sensory qualities. Traditional rye bread production in Latvia involves prolonged fermentation with lactic acid bacteria (LAB), a process that influences...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/6/979 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850090523494187008 |
|---|---|
| author | Ruta Murniece Sanita Reidzane Vitalijs Radenkovs Evita Straumite Anete Keke Eeva-Gerda Kobrin Dace Klava |
| author_facet | Ruta Murniece Sanita Reidzane Vitalijs Radenkovs Evita Straumite Anete Keke Eeva-Gerda Kobrin Dace Klava |
| author_sort | Ruta Murniece |
| collection | DOAJ |
| description | This study investigates the effect of extended rye scald fermentation times (12–48 h) on its biochemical properties and rye bread’s nutritional and sensory qualities. Traditional rye bread production in Latvia involves prolonged fermentation with lactic acid bacteria (LAB), a process that influences the bread’s acidity, sugar content, and concentrations of organic acids, fructans, and phytates. Scald fermentation was analyzed at intervals of 0, 12, 24, 36, and 48 h to monitor microbial activity, particularly LAB population dynamics. Organic acids and sugar profiles were analyzed using HPLC, while phytic acid and fructan concentrations were determined using the Phytic Acid Assay Kit (K-PHYT) and Fructan Assay Kit (K-FRUC). Sensory evaluation assessed attributes including aroma, sour and sweet taste, stickiness, and floury aftertaste. A rapid pH decrease and increased total titratable acidity (TTA) after 12 h confirmed scald’s suitability as a substrate for <i>Lactobacillus delbrueckii</i> metabolism. Lactic acid content increased 13.8-fold after 48 h. Combined scald and dough sourdough fermentation reduced phytic acid by 20% and fructans by 49%, improving mineral bioavailability. Extending fermentation beyond 24 h showed no significant differences in physicochemical parameters, although it improved sensory quality, reduced stickiness, balanced sweet–sour flavors, enhanced aroma, and minimized floury aftertaste. |
| format | Article |
| id | doaj-art-e2e5a146c55a4f14a95c8bfbe1d752f7 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e2e5a146c55a4f14a95c8bfbe1d752f72025-08-20T02:42:32ZengMDPI AGFoods2304-81582025-03-0114697910.3390/foods14060979Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye BreadRuta Murniece0Sanita Reidzane1Vitalijs Radenkovs2Evita Straumite3Anete Keke4Eeva-Gerda Kobrin5Dace Klava6Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaFood Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaDivision of Smart Technologies, Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, Rigas Street 22b, LV-3004 Jelgava, LatviaFood Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaFood Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaAS TFTAK (Center of Food and Fermentation Technologies), Mäealuse 2/4B, 12618 Tallinn, EstoniaFood Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, LatviaThis study investigates the effect of extended rye scald fermentation times (12–48 h) on its biochemical properties and rye bread’s nutritional and sensory qualities. Traditional rye bread production in Latvia involves prolonged fermentation with lactic acid bacteria (LAB), a process that influences the bread’s acidity, sugar content, and concentrations of organic acids, fructans, and phytates. Scald fermentation was analyzed at intervals of 0, 12, 24, 36, and 48 h to monitor microbial activity, particularly LAB population dynamics. Organic acids and sugar profiles were analyzed using HPLC, while phytic acid and fructan concentrations were determined using the Phytic Acid Assay Kit (K-PHYT) and Fructan Assay Kit (K-FRUC). Sensory evaluation assessed attributes including aroma, sour and sweet taste, stickiness, and floury aftertaste. A rapid pH decrease and increased total titratable acidity (TTA) after 12 h confirmed scald’s suitability as a substrate for <i>Lactobacillus delbrueckii</i> metabolism. Lactic acid content increased 13.8-fold after 48 h. Combined scald and dough sourdough fermentation reduced phytic acid by 20% and fructans by 49%, improving mineral bioavailability. Extending fermentation beyond 24 h showed no significant differences in physicochemical parameters, although it improved sensory quality, reduced stickiness, balanced sweet–sour flavors, enhanced aroma, and minimized floury aftertaste.https://www.mdpi.com/2304-8158/14/6/979rye breadsourdoughfermentable sugarsfructansphytic acid |
| spellingShingle | Ruta Murniece Sanita Reidzane Vitalijs Radenkovs Evita Straumite Anete Keke Eeva-Gerda Kobrin Dace Klava Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread Foods rye bread sourdough fermentable sugars fructans phytic acid |
| title | Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread |
| title_full | Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread |
| title_fullStr | Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread |
| title_full_unstemmed | Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread |
| title_short | Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread |
| title_sort | scald fermentation time as a factor determining the nutritional and sensory quality of rye bread |
| topic | rye bread sourdough fermentable sugars fructans phytic acid |
| url | https://www.mdpi.com/2304-8158/14/6/979 |
| work_keys_str_mv | AT rutamurniece scaldfermentationtimeasafactordeterminingthenutritionalandsensoryqualityofryebread AT sanitareidzane scaldfermentationtimeasafactordeterminingthenutritionalandsensoryqualityofryebread AT vitalijsradenkovs scaldfermentationtimeasafactordeterminingthenutritionalandsensoryqualityofryebread AT evitastraumite scaldfermentationtimeasafactordeterminingthenutritionalandsensoryqualityofryebread AT anetekeke scaldfermentationtimeasafactordeterminingthenutritionalandsensoryqualityofryebread AT eevagerdakobrin scaldfermentationtimeasafactordeterminingthenutritionalandsensoryqualityofryebread AT daceklava scaldfermentationtimeasafactordeterminingthenutritionalandsensoryqualityofryebread |