Abstract
ABSTRACT This study aimed to assess the influence of different cell concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae in sourdough bread. Seven experimental breads resulting from a central composite design using the response surface methodology were analyzed with regards of sensory attributes, acidification characteristics, specific volume, crust color and bread hardness. The amount of L. plantarum inoculated had a direct effect on acidification characteristics and final bread crumb, indicating that the maximum cell concentration leads to bread crumb with lower pH. Results from taste and aftertaste reveled a correlation between pH and acceptability of the bread. A decrease in crumb hardness was found with higher amounts of lactobacilli and yeast, but regarding specific volume, no significant difference was observed between breads. Sourdoughs with no addition of S. cerevisiae resulted in breads with a more intense crust color. Textural improvement and sensory acceptance are achieved using different optimal concentrations.
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