The Effect of Traditional Sourdough Starter Culture and Involved Microorganisms on Sensory and Nutritional Quality of Whole Wheat Bread

Abstract

Consumers wish to have a wide range of foods that are nutritious and flavorful with long shelf life without added preservatives. The objective of this research work was to study the effect produced on whole wheat bread by using natural sourdough starter culture. PH and acidity of natural sourdough starter culture were measured after 72 hrs of fermentation and sourdough after 24 hrs of fermentation. pH and acidity of sourdough bread and commercial yeast bread were analyzed. Sensory characteristics and nutritional value of whole wheat sourdough bread and commercial yeast bread were analyzed. Microfilora of natural sourdough starter culture and sourdough throughout fermentation were also analyzed. Proximate composition of whole wheat flour was analyzed. Traditional sourdough and commercial yeast bread were evaluated for their acceptability by semi-trained panelists using 9- point hedonic scale. Decreased pH of sourdough to /4.0/ leads to phytate degradation and as a result phytate content in whole wheat flour which is 20.1% Phytic acid in mg/100g was reduced by 14.1% Phytic acid in mg/100g sourdough bread. The traditional sourdough bread did not show mould growth after four days storage at room temperature while commercial yeast bread do. Among the sensory attributes tested by panelists, aroma is significantly (p<0.05) differed positively from commercial yeast bread. Lastly the present study concluded that the use of natural sourdough starter culture and fermentation had a number of beneficial effects including prolonged shelf life, improved bread flavor and good nutritional value (bioavailability of minerals). Sourdough also improves sensory characteristics such as color, aroma, taste, and texture of breads.