Preparation of sourdough bread using a blend of bacterial culture and baker's yeast

Preparation of sourdough bread using a blend of bacterial culture and baker's yeast Purpose – Wheat is the staple food in many parts of the world and bread is one of the most important products of wheat flour. There is a need for innovations in bread making to increase its shelf life and consumer's attraction. Fermentation is mostly done by yeast but it does not produce appreciable amounts of organic acids, which are required to enhance the shelf life of bread. The present study aims to determine the effect of bacterial and yeast culture blends on the quality and shelf life of sourdough bread and to observe the sugar utilization during fermentation. Design/methodology/approach – Three treatments were made using different blends of bacterial cultures (homo‐fermentative and hetero‐fermentative) and baker's yeast compared with a control having only baker's yeast. Chemical analysis, sugar utilization (Sucrose, glucose and fructose) through high performance liquid chromatography, sensory characteristics (both internal and external) and microbial count (Bacterial and fungal count) for each treatment were conducted at different storage intervals. Findings – The hetero‐fermentative bacteria i.e. Lactobacillus plantarum along with baker's yeast exhibited the best results regarding the utilization of sugars during fermentation (after 3 h of fermentation 0.0158 mg/ml sugar remained), objective evaluation of bread and its sensory characteristics. The bread prepared using the blend of hetero‐fermentative bacteria (0.5 per cent) and yeast (0.5 per cent) also showed greater resistance against bacteria (9×10 1 cfu/g after 60 h of storage) and mold (1.1 × 10 2 cfu/g after 60 h of storage) growth. Research limitations/implications – Hetero‐fermentative bacteria along with baker's yeast can be utilized in sour dough to improve major bread characteristics. This study is a step further in improving the shelf life of sourdough. Originality/value – Presently only baker's yeast is being used by bread industry for fermentation purpose but a blend of bacterial culture along with baker's yeast can give better performance for better quality and shelf life of the bread. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Preparation of sourdough bread using a blend of bacterial culture and baker's yeast

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Publisher
Emerald Publishing
Copyright
Copyright © 2008 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650810863028
Publisher site
See Article on Publisher Site

Abstract

Purpose – Wheat is the staple food in many parts of the world and bread is one of the most important products of wheat flour. There is a need for innovations in bread making to increase its shelf life and consumer's attraction. Fermentation is mostly done by yeast but it does not produce appreciable amounts of organic acids, which are required to enhance the shelf life of bread. The present study aims to determine the effect of bacterial and yeast culture blends on the quality and shelf life of sourdough bread and to observe the sugar utilization during fermentation. Design/methodology/approach – Three treatments were made using different blends of bacterial cultures (homo‐fermentative and hetero‐fermentative) and baker's yeast compared with a control having only baker's yeast. Chemical analysis, sugar utilization (Sucrose, glucose and fructose) through high performance liquid chromatography, sensory characteristics (both internal and external) and microbial count (Bacterial and fungal count) for each treatment were conducted at different storage intervals. Findings – The hetero‐fermentative bacteria i.e. Lactobacillus plantarum along with baker's yeast exhibited the best results regarding the utilization of sugars during fermentation (after 3 h of fermentation 0.0158 mg/ml sugar remained), objective evaluation of bread and its sensory characteristics. The bread prepared using the blend of hetero‐fermentative bacteria (0.5 per cent) and yeast (0.5 per cent) also showed greater resistance against bacteria (9×10 1 cfu/g after 60 h of storage) and mold (1.1 × 10 2 cfu/g after 60 h of storage) growth. Research limitations/implications – Hetero‐fermentative bacteria along with baker's yeast can be utilized in sour dough to improve major bread characteristics. This study is a step further in improving the shelf life of sourdough. Originality/value – Presently only baker's yeast is being used by bread industry for fermentation purpose but a blend of bacterial culture along with baker's yeast can give better performance for better quality and shelf life of the bread.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Mar 28, 2008

Keywords: Bakery products; Bacteria; Food products

References

  • Sourdough‐type bread from waste bread crumb
    Gelinas, P.; McKinnon, C.M.; Pelletier, M.
  • Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs
    Gul, H.; Ozcelik, S.; Sadic, O.; Certel, M.
  • Microbial ecology of cereal fermentations
    Hammes, W.P.; Brandt, M.J.; Francis, K.L.; Rosenheim, J.; Seitter, M.F.H.; Vogelmann, S.A.
  • Flavour of sourdough wheat bread crumb
    Hansen, A.; Hansen, B.

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