Development of Co-Culture Sourdough Systems for Improving Bread Quality and Delaying Staling
2011
Elhariry, Hesham M. | Mahmoud, Ramadan M. | Hassan, Amal A. | Aly, Mohamed A.
Six different blends of lactic acid bacterial cultures (Lactobacillus plantarum or Pediococcus cerevisiae) combined with Saccharomyces cerevisiae were used as co-culture for preparing sourdoughs. These prefermented sourdoughs were applied for producing pan breads. Acidification power, leavening ability, and microbial counts were conducted at different sour fermentation intervals. The highest acidification power in sourdoughs were recorded when 2% wd/wd (dry weight of cells/dry weight of flour) of either L. plantarum or P. cerevisiae was used in combination with 2% wd/wdS. cerevisiae. The leavening ability of sourdoughs was significantly (p < 0.05) enhanced by increasing the addition percentage of the studied LAB. According to staling rate, physical, and sensory characteristics, the best two treatments were obtained when the co-culture of 2% wd/wdS. cerevisiae with 4% wd/wdL. plantarum or 4% wd/wdP. cerevisiae were used. These two treatments were successfully applied in production of the flat bread. According to staling rate, physical and sensory characteristics, sourdough prefermented with 2% wd/wdS. cerevisiae combined with 4% wd/wdL. plantarum was the best treatment for preparing of flat bread. Overall the co-culture of L. plantarum and with S. cerevisiae might be a useful tool for preparing sourdough starter that was most effective for improving sensory and physical properties of both pan and flat bread. In addition it can help extend the shelf life by delaying bread staling and inhibiting mold spoilage.
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