Abstract
Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.
Highlights
Bread is one of the most widely consumed foods in the world
Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma
The sourdough microflora is characterized by lactic acid bacteria (LAB) and yeasts that have an important role in the fermentation of bread dough as well as increasing the aroma of bread and conferring the typical flavor
Summary
Bread is one of the most widely consumed foods in the world. The production of bread involves three important steps: dough mixing, dough fermentation, and baking. The sourdough microflora is characterized by lactic acid bacteria (LAB) and yeasts that have an important role in the fermentation of bread dough as well as increasing the aroma of bread and conferring the typical flavor. The ratio between LAB and yeast is 100:1 [1], and the quality of sourdough is influenced by the type of starter culture, acidity, medium, and substrate of fermentation [2,3]. Different steps can influence the aromatic profile of bread, such as dough fermentation by yeasts and/or LAB, enzymatic activity, and thermal reaction developed during bread baking [10]. The present work aimed to evaluate the influence of four different sourdoughs with different ratios of bacteria/yeasts prepared with different types of wheat flour on both volatile organic compounds and organic acid concentrations of bread
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