Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making |
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Authors: | Stavros Plessas Ann Fisher Katerina Koureta Costas Psarianos Poonam Nigam Athanasios A. Koutinas |
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Affiliation: | 1. Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece;2. School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, Northern Ireland, UK |
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Abstract: | The application of Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) as starter cultures for sourdough bread making was examined. Production of lactic and acetic acids, bread rising, volatile composition, shelf-life and organoleptic quality of the sourdough breads were evaluated. The amount of starter culture added to the flour, the dough fermentation temperature and the amount of sourdough used were examined in order to optimise the bread making process. The use of mixed cultures led to higher total titratable acidities and lactic acid concentrations compared to traditionally made breads. Highest acidity (3.41 g lactic acid/kg of bread) and highest resistance to mould spoilage were observed when bread was made using 50% sourdough containing 1% K. marxianus and 4% L. delbrueckii ssp. bulgaricus. The use of these cultures also improved the aroma of sourdough breads, as shown by sensory evaluations and as revealed by GC–MS analysis. |
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Keywords: | Bread Sourdough Lactobacillus delbrueckii ssp. bulgaricus Lactobacillus helveticus Kluyveromyces marxianus GC&ndash MS |
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