Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation

Abstract

The purpose of this study was to evaluate the potential use of Lactobacillus from traditional Chinese sourdoughs of different regions as original adjunct cultures in the steamed bread making process. The effects of Lactobacillus on dough and steamed bread were evaluated. Some differences were obtained in the parameters of fermented dough (organic acid content, rheofermentative parameters, pH, and total titratable acidity [TTA]) and steamed bread (hardness, specific volume, organic acid content, shape, color, pH, TTA and sensory score) made with five different Lactobacillus strains (Pediococcus pentosaceus, Lactobacillus fermentum, Weissella confusa, Lactobacillus crustorum, and Pediococcus acidilactici). Steamed bread made with P. pentosaceus showed a significant increase in specific volume (from 2.19 to 2.41) and a decrease in hardness (from 3,158 g to 2,301 g). Dough leavened by L. fermentum showed significantly higher amounts of lactic acid and acetic acid than dough inoculated with W. confusa, which had values similar to those of the control. The dough fermented by P. pentosaceus exhibited the most gas production (1,811 mL), which is an important index of streamed bread quality. Our research provides a reference for making steamed bread with Lactobacillus. Practical Application Probiotic Lactobacillus is widely used to produce fermenting foods and has been used in bread processing to improve the quality and characteristics of bread. Steamed bread is one of the most popular fermented foods in northern China. However, there is little information about the application of Lactobacillus in Chinese steamed bread. This study explored the potential use of Lactobacillus to improve the characteristics and quality of steamed bread.

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes

“…LAB are frequently employed as starter cultures for the fermentation of a wide range of foods, and they can increase the fermented foods’ nutritional value, flavor, and shelf life [ 31 , 32 , 33 ]. In the present study, we used dough fermented with LAB to prepare steamed multigrain bread and found that the volume, hardness, and chewability of steamed multigrain bread were improved, consistent with the results of Xing et al [ 21 ]. LAB fermentation enables the degradation of proteins and fiber, improves the ductility of the dough, and leads to a denser structure of the gluten network, which is conducive to the formation of gluten-protein disulfide bonds.…”

“…The presence of pre-fermented wheat bran also has a positive impact on the overall characteristics of the bread [ 20 ]. Therefore, LAB starters can be used to improve the quality of grain products [ 21 ].…”

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

“…The fermentation and metabolism of LAB contribute to the stomata of the bread, affecting the fine and regular texture of sourdough [7]. The presence of LAB strains enhances the activity of the yeasts to increase the dough volume and CO 2 production [51]. A study implies that the Pediococcus pentosaceus strain, which possesses specific proteolytic activities, could weaken the gluten network.…”

Pediococcus pentosaceus: Screening and Application as Probiotics in Food Processing

“…It was discovered that the combination of P. pentosaceus and Saccharomyces cerevisiae is a promising yeast starter for making high-quality preservative-free bread. Xing et al (2019) evaluated the application potential of lactic acid bacteria from traditional sweet and sour dough in different regions of China as raw materials in the production of steamed bread and found that P. pentosaceus has applications in improving the quality and quality of steamed bread.…”