Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough |
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Authors: | CONCEPCIÓN COLLAR ESTEVE CARMEN BENEDITO DE BARBER MARÍA ANTONIA MARTÍNEZ-ANAYA |
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Affiliation: | The authors are affiliated with Laboratorio de Cereales, Instituto de Agroqulmica y Tecnologia de Alimenros (CSIC), Jaime Roig, 11.46010 Valencia (Spain). Address inquiries to Dr. Collar Esteve. |
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Abstract: | Breads from sour doughs were started with Lactobacillis plantarum (L-73, or B-39) or Lactobacillus brevis (L-62)-, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with time; lower resistance to extension; shorter fermentation, less stability, and greater oven rise. Breads had greater volume, lower density, softer crumb and higher slice height. Interactive effects between inoculum and microbial composition of starter were reflected in sensory scores. Adequate sour dough inoculum was lower for heterofermentative strains (10%, L-62) than for homofermentative strains (17.5%, B-39; 25%, L-73), due to deleterious effects on rheological properties. |
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Keywords: | wheat sour-dough lactic acid bacteria yeast bread |
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