Abstract
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging.
Highlights
The short shelf life of bread is mainly caused by its staling and microbial spoilage [1]
Cell count is comparable to previous findings on lactic acid bacteria (LAB) in barley sourdough [4,6,40] while higher than reported for whole wheat sourdough fermented by L. reuteri [41]
Our results show that the combination of the addition of barley sourdough fermented by L. reuteri and vacuum cooling can benefit crust colour, and crumb cell structure and bread shape
Summary
The short shelf life of bread is mainly caused by its staling and microbial spoilage [1]. As bread stales during storage, its aroma vanishes, crust softens, crumb hardens and becomes crumbly, and consumer acceptance diminishes. If bread is stored for several days, mould growth and ropiness caused by Bacillus subtilis occur. In order to lessen bread waste, different improvers and methods, including low temperatures and packaging, have been applied. Cereal materials such as barley flour or isolated β-glucans might retard bread staling as well [2,3]. Barley flour has limited application in bread-making because it lessens the volume and diminishes crumb structure [4]. Most researchers recommend the addition of 15-20 % barley flour into wheat bread [5], trials with 100 % barley bread have been conducted [6]
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