Effect of newly developed starter cultures on the composition of microflora, the fermentation process, quality of sourdough and properties of doughs and mixed bread
2010
Chablowska, B. | Slowik, E. | Rozmierska, J. | Piasecka-Jozwiak, K. | Szkudzinska-Rzeszowiak, E.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland) Zaklad Technologii Fermentacji
The aim of the work was to develop the composition of starter cultures for mixed bread, containing the strains of lactic acid bacteria and yeasts, isolated from naturally fermenting artisan sourdoughs (SD). On the ground of the previous characteristics, the following five bacterial strains have been selected for their incorporation into the starter cultures: four strains Lactobacillus plantarum sp., and Lactobacillus brevis, and also one strain of Saccharomyces cerevisiae yeasts. The selected strains were employed for constitution of starter cultures and then, for preparation sourdoughs and bread. The sourdoughs were evaluated in respect of microflora composition, organoleptic properties, temperature, acidity and pH at the moment of their preparation and after 24 h of fermentation at 30 degree C; then they were used in laboratory production of mixed breads. It was demonstrated that during fermentation, all starter cultures eliminated undesirable bacteria present at the moment of SD preparation. The SD obtained with the starter cultures were characterized by sensory qualities whereas spontaneously fermented dough, which was a control sample, revealed decisively negative features
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