Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley.

Sanita Reidzane,Jekaterina Kazantseva,Dace Klava,Zanda Kruma,Anna Traksmaa

doi:10.3390/foods10102253

Abstract

The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnken design methodology was used to determine the optimal parameters for the three-phase spontaneous backslopping fermentation process of hull-less barley sourdough, as well as to characterize the microbiological diversity. The optimized parameters of backslopping fermentation are flour and water ratio 1:1.13, temperature 30 °C, time 24 h in the 1st backslopping; the inoculate, flour and water ratio 1:1:1.3, temperature 31 °C, time 14 h in the 2nd backslopping, and the inoculate, flour and water ratio 1:1:1.5, and temperature 28.5 °C, time 12 h in the 3rd step of backslopping. In the controlled spontaneous fermentation environment in three backslopping steps, the microbiological research of hull-less barley sourdough has confirmed the dominance of species Pediococcus pentosaceus in the 3rd backslopping step of spontaneous fermentation. The developed spontaneous hull-less barley sourdough is consistent with the number of lactic bacteria and yeasts in line with that seen by the active sourdough.

Highlights

Barley (Hordeum vulgare L.) as cereal is more used for production of beer, but in the last few years, there is a growing interest to use it as food—like breakfast cereal or groats.The interest in using hull-less barley is growing because it is easy to use and has high nutrition value and high content of fibers, β-glucans and arabinoxylans [1,2].Barley is not used in bread baking especially because of the properties of β-glucans, since barley has bad baking performance and sensory quality as bread
The response surface methodology with the three-factor Box–Behnken method was used to establish the optimal conditions of the fermentation of hull-less barley sourdough, together with the pH level, and lactic acid bacteria and yeasts development under the influence of the three factors (Table 2)
Our study showed the significant influence of the amount of the added water, fermentation temperature and time on the pH level and the microbiological parameters of the wholegrain hull-less barley sourdough

Summary

Introduction

The interest in using hull-less barley is growing because it is easy to use (there is no hull) and has high nutrition value and high content of fibers, β-glucans and arabinoxylans [1,2]. Barley is not used in bread baking especially because of the properties of β-glucans, since barley has bad baking performance and sensory quality as bread. The research shows that the use of a sourdough system in making bread, especially wholemeal bread, creates a positive effect [3,4]. During the fermentation, the fibers become more soluble, and this can have a positive effect on the health of people [5]. The available amount of vitamins, minerals, fibers and biologically active components influences the microbiota of the sourdough [6]

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