Sourdough bread: An alternative for the valorization of carob flour

Carob flour is a promising food ingredient rich in high-value nutritional bio-compounds, but its high sugar content limits its application in traditional bread making, especially given the growing concern over obesity and diet-related health issues among consumers and manufacturers. In this study, w...

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Authors: Olivieri, Leonardo, Sanmartín, Gemma, Prieto, Jose Antonio, Salvador, Ana, Estruch, Francisco, Blasco-García, Josep, Rández Gil, Francisca
Format: article
Status:Published version
Publication Date:2025
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/411133
Online Access:http://hdl.handle.net/10261/411133
https://api.elsevier.com/content/abstract/scopus_id/105023699957
Access Level:Open access
Keyword:Antioxidant capacity
Carob-based bread
Microbial starters
Sourdough fermentation
Sugar reduction
Volatile compounds
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spelling Sourdough bread: An alternative for the valorization of carob flourOlivieri, LeonardoSanmartín, GemmaPrieto, Jose AntonioSalvador, AnaEstruch, FranciscoBlasco-García, JosepRández Gil, FranciscaAntioxidant capacityCarob-based breadMicrobial startersSourdough fermentationSugar reductionVolatile compoundsCarob flour is a promising food ingredient rich in high-value nutritional bio-compounds, but its high sugar content limits its application in traditional bread making, especially given the growing concern over obesity and diet-related health issues among consumers and manufacturers. In this study, we evaluated the use of sourdough (SD) initiated with two microbial combinations, Saccharomyces cerevisiae / Lactiplantibacillus plantarum (Sc/Lp) and Kazachstania humilis / L. plantarum (Kh/Lp), as a strategy to improve the technological and nutritional properties of breads containing 10 % carob flour. Both starters established a stable community with adequate acidification capacity (pH 4.20–4.48) and efficient L-lactic acid production. Importantly, fermentation reduced soluble sugars by up to 42 % without compromising polyphenol content or antioxidant capacity. Sc/Lp promoted higher CO<inf>2</inf> release, resulting in larger loaf volumes, while both starters enhanced ester formation in the volatile profile. Despite these changes, breads made with SD showed comparable texture, moisture, and weight to the control. Sensory evaluation confirmed high overall acceptance (scores > 7/9) across all formulations, with no significant differences. Beyond its technological value, this approach contributes to a circular economy by valorizing by-products with high functional potential and reducing reliance on commercial yeast. To our knowledge, this is the first study to demonstrate simultaneous sugar reduction and aroma enhancement in carob–wheat breads through the use of defined microbial sourdough starters.This research has been supported by the Comisión Interministerial de Ciencia y Tecnología Project (PID2023-148814OB-C21) from the Spanish Ministry of Science, Innovation and Universities (MICINN/FEDER).With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S).Peer reviewedElsevierAgencia Estatal de Investigación (España)Ministerio de Ciencia e Innovación (España)Olivieri, Leonardo [0009-0007-0441-1746]Sanmartín, Gemma [0000-0001-5191-9488]Prieto, Jose Antonio [0000-0001-9677-0023]Blasco-García, Josep [0009-0006-8207-1137]Rández Gil, Francisca [0000-0001-8217-3156]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/411133https://api.elsevier.com/content/abstract/scopus_id/105023699957reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-Sinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-SApplied Food ResearchThe underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.afres.2025.101546https://doi.org/10.1016/j.afres.2025.101546Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/4111332026-05-22T06:33:51Z
dc.title.none.fl_str_mv Sourdough bread: An alternative for the valorization of carob flour
title Sourdough bread: An alternative for the valorization of carob flour
spellingShingle Sourdough bread: An alternative for the valorization of carob flour
Olivieri, Leonardo
Antioxidant capacity
Carob-based bread
Microbial starters
Sourdough fermentation
Sugar reduction
Volatile compounds
title_short Sourdough bread: An alternative for the valorization of carob flour
title_full Sourdough bread: An alternative for the valorization of carob flour
title_fullStr Sourdough bread: An alternative for the valorization of carob flour
title_full_unstemmed Sourdough bread: An alternative for the valorization of carob flour
title_sort Sourdough bread: An alternative for the valorization of carob flour
dc.creator.none.fl_str_mv Olivieri, Leonardo
Sanmartín, Gemma
Prieto, Jose Antonio
Salvador, Ana
Estruch, Francisco
Blasco-García, Josep
Rández Gil, Francisca
author Olivieri, Leonardo
author_facet Olivieri, Leonardo
Sanmartín, Gemma
Prieto, Jose Antonio
Salvador, Ana
Estruch, Francisco
Blasco-García, Josep
Rández Gil, Francisca
author_role author
author2 Sanmartín, Gemma
Prieto, Jose Antonio
Salvador, Ana
Estruch, Francisco
Blasco-García, Josep
Rández Gil, Francisca
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
Ministerio de Ciencia e Innovación (España)
Olivieri, Leonardo [0009-0007-0441-1746]
Sanmartín, Gemma [0000-0001-5191-9488]
Prieto, Jose Antonio [0000-0001-9677-0023]
Blasco-García, Josep [0009-0006-8207-1137]
Rández Gil, Francisca [0000-0001-8217-3156]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Antioxidant capacity
Carob-based bread
Microbial starters
Sourdough fermentation
Sugar reduction
Volatile compounds
topic Antioxidant capacity
Carob-based bread
Microbial starters
Sourdough fermentation
Sugar reduction
Volatile compounds
description Carob flour is a promising food ingredient rich in high-value nutritional bio-compounds, but its high sugar content limits its application in traditional bread making, especially given the growing concern over obesity and diet-related health issues among consumers and manufacturers. In this study, we evaluated the use of sourdough (SD) initiated with two microbial combinations, Saccharomyces cerevisiae / Lactiplantibacillus plantarum (Sc/Lp) and Kazachstania humilis / L. plantarum (Kh/Lp), as a strategy to improve the technological and nutritional properties of breads containing 10 % carob flour. Both starters established a stable community with adequate acidification capacity (pH 4.20–4.48) and efficient L-lactic acid production. Importantly, fermentation reduced soluble sugars by up to 42 % without compromising polyphenol content or antioxidant capacity. Sc/Lp promoted higher CO<inf>2</inf> release, resulting in larger loaf volumes, while both starters enhanced ester formation in the volatile profile. Despite these changes, breads made with SD showed comparable texture, moisture, and weight to the control. Sensory evaluation confirmed high overall acceptance (scores > 7/9) across all formulations, with no significant differences. Beyond its technological value, this approach contributes to a circular economy by valorizing by-products with high functional potential and reducing reliance on commercial yeast. To our knowledge, this is the first study to demonstrate simultaneous sugar reduction and aroma enhancement in carob–wheat breads through the use of defined microbial sourdough starters.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/411133
https://api.elsevier.com/content/abstract/scopus_id/105023699957
url http://hdl.handle.net/10261/411133
https://api.elsevier.com/content/abstract/scopus_id/105023699957
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-S
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-S
Applied Food Research
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.afres.2025.101546
https://doi.org/10.1016/j.afres.2025.101546
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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