Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin |
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| Authors: | A CORSETTI M GOBBETTI F BALESTRIERI F PAOLETTI L RUSSI J ROSSI |
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| Affiliation: | Authors Corsetti, Gobbetti and Rossi are with the Institute of Dairy Microbiology, Agricultural Faculty of Perugia, S. Costanzo, 06126 Perugia, Italy.;Author Balestrieriis with Istituto di Merceologia, Facoltádi Economia di Perugia, Via Pascoli, Perugia, Italy.;Author Paoletti is with Istituto Nazionale della Nutrizione, Ardeatina 546, 00178 Roma, Italy.;Author Russi is with Istituto di Miglioramento Genetico Vegetale, Borgo XX Giugno 74, Perugia, Italy. |
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| Abstract: | Lactobacillus sanfrancisco CB1 and Lactobacillus plantarum DC400 were the most proteolytic and amylolytic strains studied. Breads started with LAB and yeasts had higher volumes than the baker's yeast-started bread. One bread with the highest initial firmness (Saccharomyces cerevisiae 141- L . plantarum DC400 starter) had the lowest final firmness. Breads produced with LAB showed the lowest enthalpy throughout 144 h. After 24 h storage the associations of S. cerevisiae 141 and L. sanfrancisco CB1 or L. plantarum DC400 gave a very low percentage increase of enthalpy compared to that from yeast alone. The enthalpy increased markedly when other LAB, neither proteolytic nor amylolytic, were used. |
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| Keywords: | bread sourdough lactic acid bacteria firmness staling |
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