Preparation of sourdough bread using a blend of bacterial culture and baker's yeast (original) (raw)
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Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread
Pakistan Journal of Nutrition, 2007
Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.
Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
Frontiers in Microbiology, 2019
In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis, Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Lactobacillus sanfranciscensis DSM20451 T and Lactobacillus sakei LS8 were used in different combinations to ferment wheat sourdough. S. cerevisiae produced the highest amount of CO 2 among all strains and thus enhanced bread volume and crumb texture. S. cerevisiae also increased the free thiol level in bread dough, and this study confirms that thiol accumulation was not strongly related to the content of the glutenin macropolymer (GMP) or bread volume. The role of thiol exchange reactions on bread quality differs between long fermentation sourdough and straight dough with baker's yeast only. The influence of different starter cultures on wheat sourdough bread volatiles was established by using head space solid-phase microextraction and gas chromatography/mass spectrometry analysis (SPME-GC/MS). The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile of volatiles, particularly with respect to esters.
Quality Assurance and Safety of Crops & Foods, 2019
The aim of the study was to evaluate the physicochemical properties, microbiological and textural features of optimised wheat bread formulations consisting of sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria (LAB) added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during their shelf life. The optimised levels for F1 fermentation type 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran; and for F2 fermentation type 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran were determined according to results. The acidic content of the sourdough improved the crust thickness, volume and colorimetric properties of the bread, significantly (P<0.05). The effects were much more pronounced in optimised bread (OB) F2. The retrogradation phenomenon during the shelf life was evaluated with the result of rate of staling (RS) and loss of springiness (LS) values which determined by using texture profile analysis parameters, and diferential scanning calorimetry (DSC) thermograms obtained during the shelf life. RS (7.14 for CB, 4.55 for OB F1 , and 2.90 for OB F2), and LS (62.1 for CB, 51.6 for OB F1 , and 39.7 for OB F2) decreased significantly (P<0.05) by addition of sourdough. Therefore, CB had the most hardness texture at the end of the shelf life. All bread samples exhibited moisture loss during their shelf life especially in the first three days but demonstrated different tendencies. OB F2 sample had the highest moisture content in contrast to CB. Although no endothermic area could be determined on DSC thermograms on day 0, the initial tendency of the bread samples, especially CB and OB F1 was clearly seen. On day 5 thermograms, an increase in endothermic peak areas due to starch retrogradation was observed (413.792 mJ for OB F1 , 510.107 mJ for OB F2 and 768.962 mJ for CB). The results showed that sourdough improved the staling properties of bread. We found that the textural properties, the loaf and staling qualities of sourdough breads (OB F1 and OB F2) were higher than that of CB. Furthermore, the F2 fermentation method had a much more pronounced effect in terms of textural properties examined.
The fermentations induced by the utilization of sourdough in bread-making, are able to enhance the qualitative properties of the final dough, improving its volume, texture and flavor, so to obtain a bread characterized by high qualitative properties and able to retard its staling process. In particular the working conditions adopted can deeply affect the ratio occurring between the populations of lactic acid bacteria and alcoholic yeasts of the sourdough and then also the productions of the related metabolites, which deeply affect the organoleptic characteristics and then also the quality of the final bread. The effect induced on the microbial and chemical composition of the sourdough by different values of the storage temperature utilized (13, 19 and 27°C) between two successive refreshes (~ 24 hours), was evaluated to put in evidence the different sensory characteristics assumed by the corresponding breads. The sensory profiles of the obtained breads evaluated by the descriptive analyses, were carried on by a panel of trained assessors using a sensorial sheet specifically developed for this purpose and characterized by unstructured graphical intensity scales; the reliability of judgments obtained was evaluated by statistical analysis. So it was possible to put in evidence the high degree of correlation occurring among microbiological and chemical data of the sourdoughs and the sensorial characteristics of the corresponding bread. Among the three storage temperatures of the sourdough, 19°C appears to be able to ensure the best organoleptic characteristics to this particular bread.
Journal of microbiology, biotechnology and food sciences, 2020
The effect of lactic acid bacteria and yeast interaction on the quality of pearl millet (PM) sourdough bread was investigated. Lactobacillus plantarum (A), Pediococcus pentosaceus (B), Lactobacillus pentosus (C), Saccharomyces cerevisiae (D) and Candida milleri (E) cultures were used singly and in combinations in sourdough fermentation. The proximate, physical and sensory properties of bread were evaluated using standard methods. The protein content ranged from 13.07% - 14.32%, ash (1.77% - 1.99%), fat (8.01% - 9.32%), crude fibre (0.77% - 1.25%), moisture (21.08% - 22.65%), carbohydrate (51.28%- 54.23%), loaf weight (75.28 g-108.32 g), loaf volume (89 cm3 – 130 cm3) and specific volume (1.0 cm3/g - 1.26 cm3/g). PMABE (Pearl Millet + Lb. plantarum + Lb. pentosus + C. milleri) was scored acceptable. The crude protein, fat, ash, fibre content and specific volume differed depending on the type of starters used in the development of sourdough bread. The use of co-cultures as starters co...
Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread
UMYU Journal of Microbiology Research, 2016
The study was carried out to determine the effect of fermented dough (sourdough) containing lactic acid bacteria on the organoleptic quality and shelf life of bread. Spontaneous fermentation of three commonly used wheat flour was carried out for 120 hours (5 days) at ambient temperature and at 33⁰ C . The average total lactic acid bacteria counts during dough fermentation were 2.0 x 107, 1.8 x 107 and 1.7 x 107 CFU/g for flour A, B and C fermented doughs respectively. A total of seven Lactobacillus species were isolated; Lactobacillus fermentum, Lactobacillus sanfransicensis, Lactobacillus casei, Lactobacillus pontis, Lactobacillus brevis, Lactobacillus plantarum and Lactoacillus acidophilus. Percentage overall acceptance of the experimental bread samples was highest (79.00%) in the bread samples with 20% fermented dough concentration. The highest minimum mould-free shelf life was 8 days in both the 15% and 20% fermented dough bread as compared to the control bread baked with yeast and commercially purchased bread. Finally, the use of fermented dough in bread production was found to improve the sensory quality and shelf life of bread. Keywords: Effect, Fermented dough, Organoleptic quality, Shelf life, Spontaneuos fermentation
Lactic acid bacteria (Lactobacillus bulgaricus) and Baker's yeast (Saccharomyces cerevisiae), independently and in combination were used in the fermentation of bread. Their effects on the shelf life and on the sensory characteristics were determined. Three treatments were used for the research, they include; dough fermented with yeast starter (T1), dough fermented with only lactic acid starter (T2) and dough fermented with both lactic acid and yeast starters (T3). The results showed that T2 had longer shelf life due to the presence of the lactic acid produced by Lactobacillus bulgaricus during its fermentation process. It was also recorded as the highest when tested for the sensory characteristics like aroma and taste. T3 which was fermented with both lactic acid bacteria and yeast had extended shelf life and its sensory properties were also enhanced due to the presence of organic acids, amino acids and a group of group B vitamins being produced by the lactic acid starter. It also had T1 which was fermented with just yeast (Saccharomyces cerevisiae) was observed to have the shortest shelf life. T1 also scored least when tested for its sensory properties. After all three samples (T1, T2 and T3) were generally examined, it was observed that T3 which was fermented with both yeast and lactic acid bacteria starter cultures was regarded as the most generally acceptable amongst all three treatments. Spoilage organisms which include Aspergillus, Rhizopus, Penicillium, Mucor and Bacillus species which causes ropiness in bread. The results showed that synergistic activity between lactic acid bacteria (Lactobacillus bulgaricus) and baker's yeast (Saccharomyces cerevisiae) improved the sensory properties of bread and also extended its shelf life.
The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the microbial shelf life. Challenge tests against environmental moulds were conducted and a negative control with non-antifungal strain, L. amylovorus DSM20531 T , as well as a chemically acidified and a non-acidified control were included. Organic acid production, antifungal metabolites, carbohydrates changes during fermentation and bread quality were compared to wheat counterparts. The application of quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 extended the mould free shelf life by 4 days compared to the non-acidified control. No significant difference in lactic acid production was found between the lactobacilli strains. HPLC-UV/DAD was used to quantify antifungal compounds. The concentration of 4-hydroxyphenyllactic acid, phloretic acid, 3-phenyllactic acid and hydroferulic acid were significantly higher (P < 0.01) in the quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 when compared to the non-antifungal strain, thus indicating their contribution to the antifungal activity. Evaluation of bread characteristics such as specific volume or crumb hardness, revealed that the addition of L. amylovorus fermented sourdough also improved bread quality. In conclusion, the combination of quinoa flour fermented with the antifungal L. amylovorus DSM19280 serves a great potential biopreservative ingredient to produce gluten-free breads with an improved nutritional value, better bread quality and higher safety due to an extended shelf life, and therefore meeting consumer needs for good quality and preservatives-free food products.
Pakistan Journal of Agricultural Sciences, 2016
Wheat is a main ingredient of the bread, so the suitability of mixed culture of Lb. casei, Lb. brevis and Candida humilis was determined for different spring wheat cultivars for the preparation of sourdough bread. Four spring wheat cultivars such as Lasani-2008, Millat-2011, Punjab-2011 and AARI-2011 were analyzed for chemical composition, physical and farinographic parameters. The cultivars were found significantly (P<0.05) different in physicochemical and farinographic parameters. Millat-2011 exhibited the highest scores for all these parameters. Breads prepared from these cultivars were analyzed for pH, titratable acidity, organic acids, and volatile compounds. The sourdough bread prepared was also subjected to analysis of essential amino acids and various sensory attributes. Sourdough bread produced from Millat-2011 had the highest sensory scores. Fermentation by LAB improved the flavoring compounds and amino acid profile of the sourdough bread as compared to yeast leavened bread. The value of lysine improved from 0.16g/100g to 0.39g/100g. Ethanol; 1-propanol, 2-methyl; 1butanol; 2-methyl-1-butanol; 3-methyl ethyl acetate; acetaldehyde; acetic acid; 1-hexanol; benzaldehyde; hexanal; N-hexanal and propanal-2-methyl were found in sourdough bread.