Abstract
Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and physical properties (color, volume, pore structure, and texture) of buns produced thereof were determined after baking. Sourdoughs started with DCM65 and/or MA418 developed up to log 9.2 CFU/g presumptive LAB after 24 h, assertiveness of the added starter cultures species was confirmed by MALDI-TOF MS. Acetic acid and mannitol were only detected in sourdough fermented with DCM65 (single or co-culture) up to 2.5 mg/g and 9.8 mg/g, respectively. The starter cultures applied influenced physical properties of buns. Sourdough buns started with MA418 had higher volume and slice area, and softer crumb; in contrast, buns fermented with DCM65 had a finer pore structure. In summary, both starter cultures showed high potential in sourdough buns with reduced sugar content.
Highlights
Soft breads, such as burger buns, are produced in large quantities worldwide and are characterized by their sweet taste and soft bread crumb
Lc. citreum DCM65 and Lpb. plantarum subsp. plantarum MA418 were previously isolated from wheat sourdough and brewer’s spent grain, respectively, and are part of the culture collection of the Food Biotechnology Research Group of ZHAW (Zurich University of Applied Sciences, Wädenswil, Switzerland). The selection of those two lactic acid bacteria (LAB) were based on their functional activities, which are as follows: Lc. citreum DCM65 was previously described by Müller et al [26] as a multifunctional lactic acid bacterium due to its antifungal activities against molds belonging to the genera Cladosporium and Penicillium, mannitol production, and EPS forming functionalities during sourdough fermentation
Characterization of Sourdoughs Inoculated with Single- or Co-Culture. Results such as counts of presumptive LAB, pH, fructose, mannitol, lactic acid, and acetic acid determined in the sourdoughs started either with Lc. citreum DCM65 or Lpb. plantarum subsp. plantarum MA418 or their co-culture, before (t0 ) and after fermentation (t24 ) are summarized in Table 3 and Figure 1, respectively
Summary
Soft breads, such as burger buns, are produced in large quantities worldwide and are characterized by their sweet taste (ca. 9% sugar) and soft bread crumb. Soft breads, such as burger buns, are produced in large quantities worldwide and are characterized by their sweet taste Food additives that are used in the baking industry are emulsifiers, hydrocolloids, and preservatives [1] Emulsifiers, such as mono- and diglycerides (E471) or lecithin (E322), are used for crumb softening [6] and to strengthen the gluten network [7]; hydrocolloids, such as xanthan gum (E415) or carboxymethylcellulose (E466), are used as stabilizers, thickeners, and gelling agents [1]; and preservatives, such as propionate (e.g., calcium propionate E282), sorbate (e.g., potassium sorbate E202), or benzoate (e.g., sodium benzoate E211) are used since mold growth can be a problem for packed bakery products [8,9]. Sometimes enzymes are added to replace such food additives, for example, amylases derived from bacteria and fungi that are known to soften
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