Abstract
Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.
Highlights
At the start of fermentation, yeasts were detected only in sourdough. Inoculated (SD). These results indicate that lactic acid bacteria (LAB) and yeasts level were to the multistrain starter addition
The mature sourdough SD made in the laboratory and the novel sourdoughs made at the bakery were dominated by L. sanfranciscensis and C. milleri confirming the key role of this LAB [68] and its strict association with C. milleri [63,69]
This study proposed a scientific approach to artisanal sourdough bread-making aiming at improving the characteristics of bread
Summary
Sourdough technology, based on the use of dough fermented by lactic acid bacteria (LAB) and yeasts which coexist and establish stable interactions, has attracted interest since sourdough positively affects the nutritional, textural, and sensorial characteristics of cereal-based products [1,2,3,4]. Affecting the bioactive compounds within cereal products [20,21], in sourdough derived products rather than in yeast- or chemically-leavened bakery products [4,22]. Sourdough fermentation affects the rheological properties of dough [23] as well as the textural and sensorial characteristics of bread [2,24,25,26,27,28,29]. Sourdough exhibits a wide biodiversity, and the present research aims to investigate autochthonous Calabrian sourdoughs and strains
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
