View More View Less
  • a Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Istanbul, Turkey
  • b Department of Food Engineering, Engineering Faculty, Ankara, Turkey
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The breadmaking quality of bug-damaged wheat flours with high protease activity (HPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SD1) and L. sanfrancissensis (SD2)) and liquid rye sour (LRS) in this study. The effects of sourdoughs (20 and 40%) and LRS (1 and 2%) on the protease activity of the HPAWF were determined by SDS-PAGE. Protease activity of HPAWF decreased with the addition of 40% SD1, 20% SD2, and both levels of LRS (1 and 2%) compared to a control sample. The HPAWF bread samples produced with LRS (1 and 2%) had higher volume (P<0.05) and bread quality as compared to sourdough applications. LPAWF bread sample was comparable with those of 40% SD2 added sample in terms of volume and hardness (N) values (P>0.05), while SD1 addition caused quality losses. The overall results suggested that addition of 2% LRS had promising results for improving bread quality flours that were damaged by suni-bug at low levels.

  • AACC (1990): American Association of Cereal Chemists International

  • AACC (2000): American Association of Cereal Chemists International

  • AACC (2010): American Association of Cereal Chemists International

  • Arendt, E., Ryan, L.A.M. & Dal Bello, F. (2007): Impact of sourdough on the texture of bread. Food Microbiol., 24, 165-174.

  • Decock, P. & Cappelle, S. (2005): Bread technology and sourdough technology. Trends Food Sci. Tech., 16, 113-120.

  • Di Cagno, R., De Angelis, M., Lavermiccocca, P., De Vincenzi, M., Giovanni, C., … & Gobbettl, M. (2002): Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Appl Environ. Microb., 68, 623-633.

    • Search Google Scholar
    • Export Citation
  • Diraman, H., BoyAcioglu, M. & Atll, A. (1998): Buğday ve unlarda süne zaranna karşi alinacak onlemler. (Precautions against the suni-bug damage of wheat and flour). Pasta Ehnek Dondxmna ve Teknik., 2. 46-48.

    • Search Google Scholar
    • Export Citation
  • Diraman, H. & Demirci, M. (1997): Süne hasarli unlarda isiI işlemin ve bazi kathlarin gluten kalitesi üzerrne etkileri. (Effects of heat treatment and some additives on gluten quality of suni-bug damaged flour). Un Mamulleri Dunyasi ., 6, 4-11.

    • Search Google Scholar
    • Export Citation
  • Fu, B. & Sapirstein, H. (1996): Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour. Cereal Chem., 73, 143-152.

    • Search Google Scholar
    • Export Citation
  • Gobbetti, M, De Angelis, M., Corsettl, A. & Di Cagno, R (2005): Biochemistry and physiology of sourdough lactic acid bacteria. Trends Food Sci. Tech., 16, 57-69.

    • Search Google Scholar
    • Export Citation
  • Karababa, E. & Ozan, A. (1998): Effect of wheat bug (Ewygaster integriceps) damage on quality of a wheat variety grown in Turkey. J. Sci. FoodAgr., 77, 399-403.

    • Search Google Scholar
    • Export Citation
  • Koksel, H., Kahraman, K., Sanal, T., Sivri Ozay, D. & Dubat, A. (2009): Potential utilization of mixolab for quality evaluation of bread wheat genotypes. Cereal Chem., S6, 522-526.

    • Search Google Scholar
    • Export Citation
  • Köksel, H., Atll, A., Dağ, A. & Sivri, D. (2002): Commercial milling of suni bug (,Ewygaster spp.) damaged wheat. Nahrung, 46, 25-27.

  • Moroni, A., Dal Bello, E & Arendt, E. (2009): Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue. Food Microbiol, 26, 676-684.

    • Search Google Scholar
    • Export Citation
  • Ng, P. & Bushuk, W. (1987): Glutenin of Marquis wheat as a reference for estimating molecular weights of glutenin subunits by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Cereal Chem., 64 , 324—335.

    • Search Google Scholar
    • Export Citation
  • Olanca, B. & Sivri Özay, D. (2015): Effects of natural inhibitors on high activity flours. J. Cereal Sci., 65, 290-297.

  • Sivrl, D. & Köksel, H. (2000): Characterisation and partial purification of gluten hydrolyzing protease from bug (Ewygaster spp.) damaged wheat, -in: Shewrx, PR. & Tatham, A.S. (Eds) Wheat gluten . Royal Society- of Chemistry, Cambridge, UK. pp. 287-290.

    • Search Google Scholar
    • Export Citation
  • Sivri, D. & Köksel, H. (2002): Süne zaran görmüş buğdaylarda proteaz enziminin İnaktivasyonu ve bazi unlu mamüllerde kullamlabilme olanaklarinin araştirilmasL TÜBÍTAK Proje No: TARP-2289, Ankara. (Inactivation of protease enzyme in suni-damaged wheat and investigation of its possibilities in some bakery products. TÜBÍTAK Project No: TARP-2289. Ankara.)

    • Search Google Scholar
    • Export Citation
  • Torrieri, E., Pepe, O., Ventorino, V., Masi, P. & Cavella, S. (2014): Effect of sourdough at different concentrations on quality and shelf life of bread. LWT-Food Sci. Technol., 56, 508-516.

    • Search Google Scholar
    • Export Citation
  • Vermeulen, N., Pavlovic, M., Ehrmann, M.A., Gänzle, M.G. & Vogel, R.F. (2005): Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough. Appl. Environ. Microb., 71, 6260-6266.

    • Search Google Scholar
    • Export Citation
  • Wehrle, K., Crowe, N., Van Boeijen, I. & Arendt, E. (1999): Screening methods for the proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations. Eur. Food Res. Technol, 209, 428-433.

    • Search Google Scholar
    • Export Citation

The author instruction is available in PDF.
Please, download the file from HERE.



  • Impact Factor (2018): 0.547
  • Food Science SJR Quartile Score (2018): Q3
  • Scimago Journal Rank (2018): 0.24
  • SJR Hirsch-Index (2018): 25

Language: English
Founded in 1972
Publication: One volume of four issues annually
Publication Programme: 2019: Vol. 48
Indexing and Abstracting Services:

  • ASCA
  • Linguistics Abstracts
  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • The ISI Alerting Services


Subscribers can access the electronic version of every printed article.

Senior editors

Editor(s)-in-Chief: Salgó, András

Co-ordinating Editor(s) Tóth-Markus

Co-ordinating Editor(s) Marianna

Co-editor(s): A. Halász

       Editorial Board

L. Abrankó (Budapest), J. Baranyi (Norwich), I. Bata-Vidács (Budapest), J. Beczner (Budapest), Gy. Biró (Budapest), A. Blázovics (Budapest), F. Capozzi (Bologna), M. Carcea (Rome), Zs. Cserhalmi (Budapest), M. Dalla Rosa (Bologna), I. Dalmadi (Budapest), K. Demnerova (Prague), Muying Du (Chongqing), S. N. El (Izmir), S. B. Engelsen (Copenhagen), E. Gelencsér (Budapest), V. M. Gómez-López (Murcia), J. Hardi (Osijek), N. Ilić (Novi Sad), D. Knorr (Berlin), H. Köksel (Ankara), R. Lásztity (Budapest), K. Liburdi (Cork), M. Lindhauer (Detmold), M.-T. Liong (Penang), M. Manley (Stellenbosch), M. Mézes (Gödöllő), Á. Németh (Budapest), Q. D. Nguyen (Budapest), L. Nyström (Zürich), V. Piironen (Helsinki), A. Pino (Catania), M. Rychtera (Prague), K. Scherf (München), R. Schönlechner (Wien), A. Sharma (Mumbai), A. Szarka (Budapest), M. Szeitzné Szabó (Budapest), L. Varga (Mosonmagyaróvár), R. Venskutonis (Kaunas), B. Wróblewska (Olsztyn)


Acta Alimentaria
Central Food Research Institute
Herman Ottó út 15.
H-1022 Budapest, Hungary
Phone: (36 1) 356 4673 or 355 8244 ext. 179
Fax: (36 1) 356 4673