The role of lactic acid bacteria in the sour dough production
1992
Obradovic, D. | Niksic, M. | Stojanovic, M. (Faculty of Agriculture, Belgrade (Yugoslavia). Department of Microbiology)
The role of lactic acid bacteria in sour dough fermentation is discussed. Lactic acid bacteria in sour dough have different specific growth requirements and grow to different extent depending on degree of acidification of the substrate. For the parameters such as pH, degree of acidity and lactic/acetic acid ratio the technological importance of lactobacili in the dough fermentation is indispensable. This review discusses the microbiology, biochemistry and physiology of sour dough fermentation and the influence of fermentation on rye - wheat bread quality and other bakery products. During the recent years several strains have been isolated from sour dough and after characterization and testing in baking trials a few are now being produced on commercial scale in concentrated freeze-dried form. Advantages from application of these cultures are numerous and among them are better taste, aroma, cutting ability, elasticity and prolonged shelflife.
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