International Journal of Food Studies
Sign in
Issue image

More articles from Volume 12, Issue 1, 2023

Assessment and Evaluation of Emergency Remote Teaching for a Project-Based Assignment on the Production of Eco-Innovative Food Products – A Case Study

Needs to Change Behaviour in Households Producing Lots of Food Waste

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder

Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics

Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco

Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco

Sara Moujabbir ,
Sara Moujabbir

Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco

View authors publications

Search this author on:

PubMed | Google Scholar
Abdelghani Aboukhalaf ,
Abdelghani Aboukhalaf

Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco

View authors publications

Search this author on:

PubMed | Google Scholar
Adil Kalili ,
Adil Kalili

Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco

View authors publications

Search this author on:

PubMed | Google Scholar
Kaoutar Naciri ,
Kaoutar Naciri

Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco

View authors publications

Search this author on:

PubMed | Google Scholar
Khadija Sahel ,
Khadija Sahel

Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco

View authors publications

Search this author on:

PubMed | Google Scholar
Joao Miguel Rocha ,
Joao Miguel Rocha

LEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

View authors publications

Search this author on:

PubMed | Google Scholar
Rekia Belahsen
Rekia Belahsen
Contact Rekia Belahsen

Laboratory of Biotechnology, Biochemistry & Nutrition. Training and Research Unit on Nutrition & Food Sciences. Chouaib Doukkali University. School of Sciences, El Jadida, Morocco

View authors publications

Search this author on:

PubMed | Google Scholar

Published: 18.04.2023.

Volume 12, Issue 1 (2023)

pp. 71-83;

https://doi.org/10.7455/ijfs/12.1.2023.a5

Abstract

To gather recipes for traditional sourdoughs used to bake traditional bread, a survey was conducted in Figuig, a town located in the southeast of Morocco. The data of this survey is collected from a random sample of 100 rural women using a structured questionnaire. The data shows a total of 17 different traditional recipes mentioned by the interviewed women. Among the ingredients used in these recipes, whole wheat flour and warm water had the highest percentage of citations (31 %). It was also observed that 9 local products were used in these sourdough recipes, including whey, locally called “leben” (19 %), dried beans (16 %) and dates (15 %). Lemon, garlic, dried figs, raisins, flax seeds and carob flour were also mentioned as ingredients (1%). The participants also stated that the sourdoughs are transferred to different shapes and types of utensils for incubation and were alive for a variable amount of time depending on climatic conditions.

Keywords

Food survey,

Sourdough,

Traditional recipe,

Figuig

References

1.
Carbonetto B, Nidelet T, Guezenec S, Perez M, Segond D, Sicard D. Interactions between Kazachstania humilis yeast species and lactic acid bacteria in sourdough. Microorganisms. 2020;(2):240.
2.
Chafi A, Benabbes R, Bouakka M, Hakkou A, Kouddane N, Berrichi A. Pomological study of dates of some date palm varieties cultivated in Figuig oasis. J Mater Environ Sci. 2015;(5):1266–75.
3.
Corsetti A, Settanni L. Lactobacilli in sourdough fermentation. Food Research International. 2007;(5):539–58.
4.
Galimberti A, Bruno A, Agostinetto G, Casiraghi M, Guzzetti L, Labra M. Fermented food products in the era of globalization: tradition meets biotechnology innovations. Current Opinion in Biotechnology. 2021;36–41.
5.
Galle S, Schwab C, Arendt E, Gänzle M. Exopolysaccharide-forming weissella strains as starter cultures for sorghum and wheat sourdoughs. 2010;(9):1002683.
6.
García M, Esteve-Zarzoso B, Cabellos J, Arroyo T. Advances in the study of Candida stellata. Fermentation. 2018;(3):74.
7.
Gobbetti M, Rizzello C, Di Cagno R, De Angelis M. How the sourdough may affect the functional features of leavened baked goods. Food Microbiology. 2014;30–40.
8.
Hellborg L, Piškur J. Beer in health and disease prevention. 2009;77–88.
9.
Hui Y, Meunier-Goddik L, Josephsen J, Nip WK, Stanfield. Handbook of food and beverage fermentation technology. 2004;
10.
Kaditzky S, Behr J, Stocker A, Kaden P, Gänzle M, Vogel R. Influence of pH on the formation of glucan by Lactobacillus reuteri TMW 1.106 exerting a protective function against extreme pH values. Food Biotechnology. 2008;(4):398–418.
11.
Katina K, Maina N, Juvonen R, Flander L, Johansson L, Virkki L, et al. In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiology. 2009;(7):734–43.
12.
Katsi P, Kosma I, Michailidou S, Argiriou A, Badeka A, Kontominas M. Characterization of artisanal spontaneous sourdough wheat bread from central Greece: evaluation of physico-chemical, microbiological, and sensory properties in relation to conventional yeast leavened wheat bread. Foods. 2021;(3):10030635.
13.
Lau S, Chong A, Chin N, Talib R, Basha R. Sourdough microbiome comparison and benefits. Microorganisms. 2021;(7):1355.
14.
Mannaa M, Han G, Seo YS, Park I. Evolution of food fermentation processes and the use of multi-omics in deciphering the roles of the microbiota. Foods. 2021;(11):10112861.
15.
Marsh A, Hill C, Ross R, Cotter P. Trends in Food Science and Technology. 2014;(2):113–24.
16.
Pasqualone A. Traditional flat breads spread from the fertile crescent: Production process and history of baking systems. Journal of Ethnic Foods. 2018;(1):10–9.
17.
Rühmkorf C, Rübsam H, Becker T, Bork C, Voiges K, Mischnick P, et al. Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread. European Food Research and Technology. 2012;(1):139–46.
18.
Stefan N, Häring H. The role of hepatokines in metabolism. Nat Rev Endocrinol. 2013;144–52.
19.
Tieking M, Gänzle M. Trends in Food Science and Technology. 2005;(1–3):79–84.
20.
Yauo N. L’architecture de l’oasis, respect de l’environnement et développement durable: cas de l’oasis de Figuig. Faculté des Sciences et Techniques Settat. 2012;
21.
Zameitat E, Pierik A, Löffler K. Dihydroorotate déshydrogénase de Saccharomyces cerevisiae: Des investigations spectroscopiques avec l’enzyme recombinante éclairent les propriétés catalytiques et le métabolisme des analogues du fumarate. FEMS Yeast Res. 2007;897–904.
22.
Zhang G, Qi Q, Sadiq F, Wang W, He X, Wang W. Proteomic analysis explores interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during sourdough fermentation. Microorganisms. 2021;(11):2353.

Citation

Copyright

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by
Scopus
DOAJ
Sherpa-Romero
Google Scholar
ERIHPLUS
MIAR I
Crossref