Biomedical Engineering Reference
In-Depth Information
Table 8.2
In situ formed EPS and their effect on bread quality
EPS
Strains
Amounts [g kg
−1
SD
a
]
Effects on bread structure
References
Dextran
0.6-16 g/kg
Increases volume (wheat)
[
10,
15,
48,
51,
56
]
Ln. mesenteroides
W. cibaria
Decreases fi rmness (wheat and sorghum)
W. confusa
Improves freshness (wheat, rye, sorghum)
Glucan
W. cibaria
2.5 g/kg
Increases dough viscosity (wheat)
[
14
]
L. plantarum
Increases volume (wheat)
Decreased fi rmness (wheat)
Levan
L. reuteri
1.5-5.2 g kg
−1
No improvement (wheat, sorghum)
[
9,
48
]
L. sanfranciscensis
Fructan
L. reuteri
3.3 g kg
−1
Decreases fi rmness (sorghum)
[
56
]
Decreases freshness (sorghum)
Reuteran
L. reuteri
0.6-5.1 g kg
−1
Decreases fi rmness (sorghum, wheat)
[
10,
56
]
Improves freshness (sorghum, wheat)
Decrease in dough strength and elasticity (wheat,
sorghum)
HePS
L. buchneri
n.d.
Decreases dough strength and elasticity (sorghum)
[
44
]
a
SD … sourdough; n.d. … HePS amount not detectable, HePS formation in sourdough was confirmed by gene expression
