Effects of freeze-dried pure strains to replace type II sourdough in bread production

Abstract

Type II sourdough is the most popular application method in the industry, but it still has quality problems in bread production. This study evaluated the effect of replacing type II sourdough with a new type of sourdough prepared from a pure freeze-dried strain (FDSS) on bread structure and flavor quality. It was found that 2-heptanone, 2-undecanone, and 2-nonanone were the feature volatile compounds in type II sourdough bread (SB). The variable importance in projection (VIP) scores of aroma-related compounds retained 72.23%, proving that FDSS retained SB's aroma characteristics. The change rules of volatile compounds from freeze-dried strains were explored as the fermentation process proceeds. Analysis of texture quality revealed that proper acidity improves the quality of bread. All these results support the potential use of FDSS in the bread-making industry.