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<p>The development of innovative bread that includes functional ingredients and sourdough fermentation responds to the changing dietary preferences of modern consumers. Despite their health benefits, alfalfa seeds and sprouts can negatively affect the sensory quality of bread and the combined impact of alfalfa and different sourdough cultures on bread quality remains unexplored. This study aimed to investigate the effect of alfalfa sprouts (0–15%) sourdough fermented with different types of inoculum (<i>L. plantarum</i>, <i>S. cerevisiae</i> and their co-culture) on volatile derivatives of alfalfa seeds enriched bread in relation to its textural and sensorial profile. Multivariate statistical analysis (PCA, HCA and heat map) was applied to the analytical data from the ITEX/GC-MS technique, texture profile analysis, and hedonic test to explain the influence of the experimental factors. Higher alfalfa sprout levels increased volatile compounds (furan, 2-pentyl-, 1-octen-3-ol, dimethyl trisulfide) linked to green, bean-like, sharp, sulphurous, and mushroom flavors in bread. It also intensified Maillard reactions, darkened the crust, and reduced hedonic scores. <i>L. plantarum</i> fermentation produced more acidification and negatively affected the bread textural characteristics, leading to harder and gumminess crumb. Sourdough fermentation with <i>S. cerevisiae</i> produced more alcoholic compounds and reduced unpleasant volatiles (e.g., furan-2-pentyl by 2.89 times, 1-octen-3-ol by 2.3 times, dimethyl trisulfide by 2.78 times), resulting in a softer crumb, better resilience and cohesiveness, and 1.3 times higher overall acceptability than <i>L. plantarum</i> bread. Thus, selecting the suitable type of starter in alfalfa-fortified sourdough fermentation is crucial for obtaining bread with optimal sensory characteristics.</p>

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Single and mixed cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae in alfalfa-enriched sourdough: impact on bread Textural, volatile and sensory profile

  • 期刊论文

  • 发表日期：

    2025年10月18日

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  • Delia-Elena Păușan,
  • Adriana Păucean,
  • Simona Maria Man,
  • Maria Simona Chiș,
  • Carmen-Rodica Pop,
  • Sonia-Ancuța Socaci,
  • Andreea Pușcaș,
  • Anca-Corina Fărcaș,
  • Vlad Mureșan

摘要

The development of innovative bread that includes functional ingredients and sourdough fermentation responds to the changing dietary preferences of modern consumers. Despite their health benefits, alfalfa seeds and sprouts can negatively affect the sensory quality of bread and the combined impact of alfalfa and different sourdough cultures on bread quality remains unexplored. This study aimed to investigate the effect of alfalfa sprouts (0–15%) sourdough fermented with different types of inoculum (L. plantarum, S. cerevisiae and their co-culture) on volatile derivatives of alfalfa seeds enriched bread in relation to its textural and sensorial profile. Multivariate statistical analysis (PCA, HCA and heat map) was applied to the analytical data from the ITEX/GC-MS technique, texture profile analysis, and hedonic test to explain the influence of the experimental factors. Higher alfalfa sprout levels increased volatile compounds (furan, 2-pentyl-, 1-octen-3-ol, dimethyl trisulfide) linked to green, bean-like, sharp, sulphurous, and mushroom flavors in bread. It also intensified Maillard reactions, darkened the crust, and reduced hedonic scores. L. plantarum fermentation produced more acidification and negatively affected the bread textural characteristics, leading to harder and gumminess crumb. Sourdough fermentation with S. cerevisiae produced more alcoholic compounds and reduced unpleasant volatiles (e.g., furan-2-pentyl by 2.89 times, 1-octen-3-ol by 2.3 times, dimethyl trisulfide by 2.78 times), resulting in a softer crumb, better resilience and cohesiveness, and 1.3 times higher overall acceptability than L. plantarum bread. Thus, selecting the suitable type of starter in alfalfa-fortified sourdough fermentation is crucial for obtaining bread with optimal sensory characteristics.