Abstract
This study developed a procedure for the production of sour bread from 100% maize meal. The modified method combined sponge and dough methods in two mixing stages to form a batter rather than stiff dough. The baking quality of the maize meal was improved by using starter cultures of lactic acid bacteria selected from indigenous micro-flora of the maize meal. Lactobacillus plantarum lowered the pH of fermenting maize meal (3.1) more than other starters; Lactobacillus brevis produced the highest amount of diacetyl (180.8 mg) while Leuconostoc mesenteroides recorded the highest final viscosity value of 144.0 RVU. The sour maize bread fermented with a mixed culture of the three selected cultures had the best physical (weight 122 g, height 3.7 cm, crumb dry matter 69%) and sensory properties (taste and overall acceptability 4.8 on a five-point hedonic scale), which were significantly different (P ≤ 0.05) from bread samples produced with other test starters). The mixed cultures are recommended for sour maize bread production for good rheological properties, proper acidification, and acceptable flavor development.
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