Partial Substitution of Rye Flour with Sea Buckthorn (Hippophae rhamnoides L.) Fruit Pomace in Three-Stage Rye Sourdough Breadmaking: Fermentation Dynamics and Bread Quality
Source abstract
Abstract
Sea buckthorn (Hippophae rhamnoides L.) fruit pomace flour (SBPF) was used as a partial replacement for light rye flour in rye bread production at levels of 5, 10, 15 and 20%. The aim of the study was to determine the effects of SBPF addition on sourdough fermentation dynamics, the development of the associated microflora (yeasts, moulds and lactic acid bacteria), and changes in selected quality attributes of the resulting breads. Fermentation was carried out for 72 h using a three-stage method, while monitoring pH, acidity and microbial counts. The results showed that SBPF addition lowered the initial pH of the sourdough and was associated with higher lactic acid bacteria (Lactobacillus spp.) counts (up to 8.96 log CFU/g at a 10% SBPF level), indicating prebiotic potential. Moderate SBPF addition, particularly at 10% (with an upper limit of 15%), ensured favourable bread quality characteristics, such as increased loaf volume, higher bread yield, improved water retention and a more intense crumb colour, whereas an SBPF level of 20% deteriorated loaf sphericity and weakened crumb structure. Multivariate PROFIT analysis indicated strong positive associations between SBPF level and crumb colour, bread yield and lactic acid bacteria counts, and negative associations with loaf sphericity and crumb compressibility. Therefore, the optimal range of SBPF substitution lies at approximately 10–15%. The obtained data support the use of sea buckthorn fruit pomace flour as a functional ingredient with a potentially beneficial effect on the technological and microbiological quality of rye bread.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Phytochemical and Pharmacological Studies · Plant Growth Enhancement Techniques · Seaweed-derived Bioactive Compounds
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Plant Food Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
Institute of Management and Quality, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
Department of Market and Consumption, Institute of Economics and Finance, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-720 Olsztyn, Poland
Department of Commodity Science and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
Funding
Ministry of Science and Higher Education of Poland
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