Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae

Abstract

The application of mixed cultures of lactic acid bacteria (LAB) and yeasts in the baking process may improve a number of important properties of the final bakery products such as flavour, texture and retention of freshness compare to the traditional baker's yeast bread. This study offers the possibility for Brazilian bakers to improve the quality of their products. The methods of sponge-dough and direct-dough fermentation containing Lactobacillus brevis and yeast Saccharomyces cerevisiae were employed to verify the effect of mixed cultures in quality technology of sweet bread dough. According to the results, performance of the breads should be good, because the used flour forms a strong gluten network, retains gas and produces a highly expanded structure in the final bakery products. Sensorial evaluation demonstrated that sweet bread produced by sponge-dough fermentation was more acceptable in regard to softness and taste compared to bread produced by direct-dough fermentation.

Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

“…At the end of the analysis period (140 days), the best treatments among the panettones made with sourdough were with the proportions of 50% L. fermentum IAL 4541 and W. anomalus IAL 4533 Through the Pearson correlation analysis it was possible to observe that firmness at 1 day correlated negatively with the specific volume (r = −0.91), moisture (r = −0.91), lightness (r = −0.91), and b* (r = −0.91). The results are consistent with other studies (Benejam et al, 2009;Spier, Rapacci, Dutcosky, Tedrus, & Souza, 2007), which explain these correlation due to the panettones with lesser firmness or softer are obtained from bakery products with better crumb structure or more aerated, in consequence resulting in crumb with greater lightness and high humidity. The lightness is explained because the larger or more porous alveoli reflect more light.…”

Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

“…Orn and Phe were also detected in higher quantities in QWF than in WF; these amino acids together with Leu are important precursors for aroma compounds during bread cooking (Schieberle 1990;Gassenmeier and Schieberle 1995). At 30 % of quinoa flour in QWF Op , the organoleptic characteristics of the corresponding breads seemed as good as those obtained with ferment WF, which could suggest a prevailing influence of the lactic acid on the sensitive attributes in the baked model (Gobbetti et al 1995;Spier et al 2007). Indeed, breads containing either QWF Op or WF had a pleasant particular bitter taste and a higher volume than breads without lactic ferment.…”