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:: Volume 3, Issue 2 (10-2008) ::
2008, 3(2): 73-80 Back to browse issues page
Interaction between lactic acid bacteria and baker's yeast in liquid sourdough fermentation
A Sarfaraz, MH Azizi *, Z Hamidi Esfahani, MA Karimi Torshizi, A Zafari
Abstract:   (22940 Views)
Background and objective: Sourdough fermentation with interactions between lactic acid bacteria and yeasts, is considered to play a key role in producing bakery products with improved flavor, texture and shelf-life properties. This research focused on evaluation of acidification properties of different starter cultures in liquid sourdough fermentation and selecting an appropriate inoculum based on quality and shelf-life properties of the resultant bread. Material and methods: Liquid sourdough samples were fermented by cultures including L.casei and S.cerevisiae (T1), L.fermentum and S.cerevisiae (T2), L.casei, L.fermentum and S.cerevisiae (T3) and adde to bread doughs (15% w/w). Technological properties (moisture content, specific volume and organoleptic properties) and shelf-life of the sourdough breads were compared with those of a control bread. Results: Sourdoughs fermented by inoculums T1 and T3 had a similar pH-lowering rate (there were only small differences). Inoculum T3 showed the highest acidification rate. In comparison, inoculum T2 showed a lower acidification rate (pH> 4). Liquid sourdough breads had higher specific volumes as compared to the control bread, and sourdough bread T3 ranked first organoleptically. Sourdough breads (T1 and T3) had a lower staling rate than the control value, and bread T3 showed a higher staling rate than T1 (p< 0.05). Conclusion: Sourdough addition can improve organoleptic properties–specific volume and shelf-life–of the breads.. Based on acidification properties and sensory analysis, inoculum L.casei, L.fermentum and S.cerevisiae produce the most desirable effects.
Keywords: Acidification, Lactic acid bacteria, Liquid sourdough, Bread, Bakers yeast
Full-Text [PDF 269 kb]   (3343 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2008/10/15 | Published: 2008/10/15
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Sarfaraz A, Azizi M, Hamidi Esfahani Z, Karimi Torshizi M, Zafari A. Interaction between lactic acid bacteria and baker's yeast in liquid sourdough fermentation. Iranian Journal of Nutrition Sciences & Food Technology. 2008; 3 (2) :73-80
URL: http://nsft.sbmu.ac.ir/article-1-84-en.html

Volume 3, Issue 2 (10-2008) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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