Abstract
A co-culture of Torulaspora delbrueckii JK08 and Pichia anomala JK04 in combination with commercial bakerʼs yeast (Saccharomyces cerevisiae) was used as a leavening agent in the preparation of Jerusalem artichoke powder (JAP)-enriched bread. The breads were made by substituting of 5, 7.5, and 10% wheat flour with JAP. Water absorption decreased with increasing JAP. JAP enrichment of 5% resulted adverse effect on dough development time, mixing tolerance index, and dough stability, but comparable to those in control bread at a higher dose. The use of a co-culture and JAP enrichment simultaneously decreased specific volume, but improved bread yield. The co-culture was able to slow the darkening effect of bread crumb imparted by JAP enrichment at a dose of 5 and 7.5%. Hardness and chewiness were worsened by the use of a co-culture and JAP enrichment, while springiness and cohesiveness were improved. The cell density and mean cell size of bread crumb were improved by the use of a co-culture, while cell area fraction was unaltered except at 10% of JAP-enrichment. In general, the use of a co-culture improved the consumer preference of JAP-enriched bread at a dose of 5 and 7.5%. Thus, we suggest the use of co-culture in bread making enriched with JAP for improved bread quality.
Highlights
Consumer awareness of healthy bread products is greatly increasing because of the high prevalence of diseases of civilization, such as obesity, diabetes, and coronary heart disease
We found that co-culture with S. cerevisiae, T. delbrueckii JK08, and/or P. anomala JK04 was superior to single-culture with S. cerevisiae in most quality parameters in wheat bread (Wahyono et al, In press)
Dough stability decreased when 5% Jerusalem artichoke powder (JAP) was used (12.5 min), which subsequently improved in the presence of 7.5% JAP (14 min) and recovered at 10% JAP (24 min)
Summary
Consumer awareness of healthy bread products is greatly increasing because of the high prevalence of diseases of civilization, such as obesity, diabetes, and coronary heart disease. This has led to an increasing interest in the manufacture of breads for special dietary concerns and increased nutritional value (Hager et al, 2012). It is well known that dietary fiber consumption may reduce coronary heart-related diseases and diabetes incidence (Wang, 2002), as well as increase mineral absorption, improve the immune response, and play a role in colorectal cancer prevention (Morris and Morris, 2012). New applications, and product and process development, scientists and industries have attempted to help consumers increase fiber intake in a convenient manner (Salovaara et al, 2007)
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