Effect of Sourdough on Shelf Life, Freshness and Sensory Characteristics of Egyptian Balady Bread

Abstract

The present study was aimed to improve the quality characteristics of Egyptian balady bread by using sourdough containing (2% Saccharomyces cerevisiae+ 1, 2 or 3% Lactobacillus plantarum). Microbial contents i.e. lactic acid bacteria, total bacterial count and yeasts, pH, organic acids and antimicrobial activity were evaluated during sourdough fermentation. Results showed an increase in organic acids, antimicrobial activity and reduction in pH during the preparation of different sourdough samples. These metabolites were increased by increasing lactic acid bacteria ratio in sourdough (3%> 2%> 1% Lb. plantarum). A significant reduction in total bacterial count and a significant increase in LAB and yeast count during fermentation period was recorded. Bread characteristics showed an extension of shelf life for 8 days for bread samples containing sourdough (2 or 3% Lb. plantarum) comparing to 3 days for control bread. Addition of 20% sourdough containing 2 or 3% Lb. plantarum to wheat flour dough also retarded staling rate by 19.98% and 19.30% after 3 days comparing to control sample was (42.84%). Improvements in sensory characteristics and acceptability of balady bread were also recorded. Accordingly, this could reduce the bread losses and consequently reduce the amount of wheat flour used.