A recent scientific study (Verdonck et al., 2023), published in the International Journal of Food Microbiology, investigated the impact of process parameters on the specific volume of whole grain bread made with sourdough and different types of leavening. (1)
1) Whole wheat bread and sourdough, the research
Research coordinated by the University of Leuven, Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), was carried out by examining the bulkiness of three types of bread made with whole wheat flour and three different types of yeast. Sourdough, sourdough mixed with brewer’s yeast, and brewer’s yeast.
1.1) Bread volume
Bread volume is determined by production and the ability to hold gas during the baking process (Goesaert et al., 2005). The ability of wheat dough to retain gas is due to the viscoelastic properties of the gluten network and the effect of water-soluble arabinoxylans (Campbell and Martino, 2020; Courtin and Delcour, 2002).
The researchers evaluated the specific volume of bread, for each type of leavening, in response to changes in kneading time (4-10/4-14 min), water absorption (60-85 %) and rising time (1-7/1-3 hours).
The results obtained showed a lower specific volume for bread made using only brewer’s yeast (2.13 mL/g), compared with bread made with a mix between brewer’s yeast and sourdough (3.30 ml/g), which showed similar values to bread obtained solely using sourdough (3.26 ml/g).
1.2) Rising time and water absorption
Leavening time and water absorption had the greatest influence on the specific volume of bread obtained only with brewer’s yeast or in a mixture with sourdough.
Sourdough made from type 1 flour reduced the kneading time and water absorption required to achieve optimal specific volume of bread compared to using only brewer’s yeast.
1.3) First considerations
These results confirm the need to test and experiment with different leavening and kneading techniques for the purpose of obtaining higher volume bread, which improves satiety index and glycemic response (Burton and Lightowler, 2006).
The use of sourdough, either alone or in a mixture, also consequently enhances these health-promoting physiological effects. And the addition of sourdough, it is worth adding, can positively affect the bread’s organoleptic qualities.
2) Leavening times, dough and FODMAP.
Leaveningtimes, it should be pointed out, play a key role in the process of reducing FODMAP levels. Namely, short-chain carbohydrates whose intake restriction helps to reduce:
- Intestinal inflammation and symptoms of irritable bowel syndrome(IBS), (2) as well as
- other and variousfunctional gastrointestinal disorders(FGIDs). (3)
The presence of these compounds is reduced when leavening and baking techniques longer than 4 hours are adopted (Ziegler et al., 2016). Kneading time and degree of hydration in turn significantly affect the final outcome of the baking process. (3)
3) Whole grain bread, whole grain cereals. Nutrition security and commercial success
The consumption of whole grain breads and whole grains has been widely recommended by the international scientific community, over the past decade (4,5). In fact, they are referred to as an essential element of a healthy diet and sustainable lifestyle (Willett et al., 2019). And they should express at least 30 percent of daily energy intake, according to the EAT-Lancet committee (Willett et al., 2019).
The commercial success of whole-grain bread and whole-grain cereals, also recorded in some studies (Cauvain, 2020), is therefore explained by the growing consumer interest in both directions of nutrition security and environmental sustainability of food products. The food industry and retail have thus integrated assortments (6.7). And finally they are now eliminating the ‘full fake’. (8)
Paolo Caruso and Dario Dongo
Cover image from Fermente, Rosaria Tricarico’s blog. Tumminia whole wheat ancient Sicilian wheat bread. V.
https://www.fermente.it/pane-di-tumminia
Notes
(1) Celine Verdonck, Yamina De Bondt, Inés Pradal, An Bautil, Niels A. Langenaeken, Kristof Brijs, Peter Goos, Luc De Vuyst, Christophe M. Courtin. Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker’s yeast-based leavening strategies. International Journal of Food Microbiology, Volume 396, 2023, 110193, ISSN 0168-1605 . https://doi.org/10.1016/j.ijfoodmicro.2023.110193.
(2) Marta Strinati. The anti-inflammatory diet for the gut. GIFT (Great Italian Food Trade). 11.1.19
(3) Dario Dongo, Paolo Caruso. Pasta, bread and flour, processing makes all the difference. Scientific study. GIFT (Great Italian Food Trade). 2.2.20
(4) Dario Dongo, Carlotta Suardi. Fiber and whole grains, long life in health. GIFT (Great Italian Food Trade). 25.1.19
(5) Marta Strinati. Alzheimer’s disease, dietary fiber consumption reduces risk and protects the elderly brain. GIFT (Great Italian Food Trade). 23.4.23
(6) Marta Strinati, Dario Dongo. Flours and flour. Made in Italy, whole grain and organic. Or bark. GIFT (Great Italian Food Trade). 23.1.19
(7) Dario Dongo. Packaged bread according to Esselunga. GIFT (Great Italian Food Trade). 16.2.23
(8) Dario Dongo. False wholemeal, lost virtues and possible contraindications. GIFT (Great Italian Food Trade). 23.5.19
Bibliography
– Burton, P., Lightowler, H.J., 2006. Influence of bread volume on glycaemic response and satiety. Br. J. Nutr. 96, 877-882. https://doi.org/10.1017/BJN20061900.
– Campbell, G. M., Martin, P. J., 2020. Bread aeration and dough rheology: an introduction. In: Cauvain, S.P. (Ed.), Breadmaking. Woodhead Publishing, Oxford, pp. 325-371. https://doi.org/10.1016/B978-0-08-102519-2.00011-6
– Cauvain, S.P., 2020. The future for breadmaking. In: Cauvain, S.P. (Ed.), Breadmaking. Woodhead Publishing, Oxford, pp. 721-729. https://doi.org/10.1016/B978-0-08-102519-2.00025-6
– Courtin, C. M., Delcour, J. A., 2002. Arabinoxylans and endoxylanases in wheat flour bread-making, 336-243 J. Cereal Sci. 35. https://doi.org/10.1006/jcrs.2001.0433
– Goesaert, H., Brijs, K., Veraverbeke, W.S., Courtin, C.M., Gebruers, K., Delcour, J.A., 2005. Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci. Technol. 16, 12-30. https://doi.org/10.1016/J.TIFS.2004.02.011.
– Willett, W., Rockstrom, ¨ J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D., DeClerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L.J., Fanzo, J., Hawkes, C., Zurayk, R., Rivera, J.A., de Vries, W., Majele Sibanda, L., Afshin, A., Chaudhary, A., Herrero, M., Agustina, R., Branca, F., Lartey, A., Fan, S., Crona, B., Fox, E., Bignet, V., Troell, M., Lindahl, T., Singh, S., Cornell, S.E., Srinath Reddy, K., Narain, S., Nishtar, S., Murray, C.J.L., 2019. Food in the anthropocene: the EAT-Lancet commission on healthy diets from sustainable food systems. Lancet 393, 447-492. https://doi.org/10.1016/S0140-6736(18)31788-4.
– Ziegler J.U., Steiner D. , Friedrich C., Longin H., Würschum T., Schweiggert R.M., Carle R. (2016). Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making. Journal of Functional Foods 25 ( 2016 ) 257-266. https://doi.org/10.1016/j.jff.2016.05.019
Agronomist, collaborates with the Department of Agriculture, Food and Environment of the University of Catania, Agronomy and Herbaceous Crops section. Researcher on ancient Sicilian grains.
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
