Preparation of sourdough bread using a blend of bacterial culture and baker's yeast

Abstract

PurposeWheat is the staple food in many parts of the world and bread is one of the most important products of wheat flour. There is a need for innovations in bread making to increase its shelf life and consumer's attraction. Fermentation is mostly done by yeast but it does not produce appreciable amounts of organic acids, which are required to enhance the shelf life of bread. The present study aims to determine the effect of bacterial and yeast culture blends on the quality and shelf life of sourdough bread and to observe the sugar utilization during fermentation.Design/methodology/approachThree treatments were made using different blends of bacterial cultures (homo‐fermentative and hetero‐fermentative) and baker's yeast compared with a control having only baker's yeast. Chemical analysis, sugar utilization (Sucrose, glucose and fructose) through high performance liquid chromatography, sensory characteristics (both internal and external) and microbial count (Bacterial and fungal count) for each treatment were conducted at different storage intervals.FindingsThe hetero‐fermentative bacteria i.e. Lactobacillus plantarum along with baker's yeast exhibited the best results regarding the utilization of sugars during fermentation (after 3 h of fermentation 0.0158 mg/ml sugar remained), objective evaluation of bread and its sensory characteristics. The bread prepared using the blend of hetero‐fermentative bacteria (0.5 per cent) and yeast (0.5 per cent) also showed greater resistance against bacteria (9×101 cfu/g after 60 h of storage) and mold (1.1 × 102 cfu/g after 60 h of storage) growth.Research limitations/implicationsHetero‐fermentative bacteria along with baker's yeast can be utilized in sour dough to improve major bread characteristics. This study is a step further in improving the shelf life of sourdough.Originality/valuePresently only baker's yeast is being used by bread industry for fermentation purpose but a blend of bacterial culture along with baker's yeast can give better performance for better quality and shelf life of the bread.

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

“…During the evaluation of yoghurts produced with mix commercial cultures and yoghurts produced with strains of L. plantarum it was observed that there was no significant difference amongst the sensory properties of these products (Modzelewska-Kapituła, Kłę bukowska, & Kornacki, 2008). A soymilk-based yoghurt known as "sogurt" fermented with lactobacilli strains including L. plantarum, has appeared as an option to the traditional dairy-based yoghurts having good consumer acceptability (Anjum, Pasha, Ghafoor, Issa Khan, & Ali Raza, 2008). With these results we can state that L. plantarum can be further exploited to develop non-conventional probiotic beverages with an acceptable flavour.…”

Technological Methods for Reducing the Content of Fructan in Wheat Bread

“…The aroma of breads was also more desirable in those made of doughs developed with the I-stage than with the II-stage method. In contrary, the results of Robert et al [20], Faqir et al [21] and Jayaram et al [22] showed better sensory properties of breads with sourdough addition comparing to only yeast-fermented samples. The breads made of the 450-type flour were scored significantly higher for general appearance than these made of the 1650-type flour.…”

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

“…The bread making was carried out according to Plessas et al [17] with slight modification, briefly the base recipe is 400 g flour, 200 g sourdough (50% w/w on flour basis), 6 g salt (1.5% w/w on flour basis) and 200 mL tap water were kneaded for 15 min. The dough rising were carried out at 30 ºC for 2 hours.…”

“…Furthermore the sourdough fermentations enhance dough properties and improve volume, texture, flavor, and nutritional value of the bread and not least protect bread from mould and bacterial spoilage [2,14,15,16]. The sourdough fermentation is traditionally a spontaneous process, the microorganisms originate from flour, dough ingredients or the environment, but the microbial composition is especially influenced by the bakery environment [11,17,18].…”

“…also have been found [10,11,12,17]. Order to control the sourdough process and optimize the benefits of sourdoughs the application of defined starter cultures is necessary [15].…”