Sourdough bread preparation using selected lactic acid bacterial starter cultures

##plugins.themes.bootstrap3.article.sidebar##

PDF
Published Dec 1, 2014
DOI: https://doi.org/10.31018/jans.v6i2.477

##plugins.themes.bootstrap3.article.main##

Nandini Math
Department of Agricultural Microbiology, University of Agricultural Sciences, Dharwad 580 005, INDIA
K. S. Jagadeesh
Department of Agricultural Microbiology, University of Agricultural Sciences, Dharwad 580 005, INDIA
Shakuntala Masur
Department of Food Science and Nutrition, University of Agricultural Sciences, Dharwad 580 005, INDIA
Pushpa Bharati
Department of Food Science and Nutrition, University of Agricultural Sciences, Dharwad 580 005, INDIA

Abstract

The lactic fermentation of cereals is known to improve the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products. Lactic acid bacteria (LAB) strains are able to improve the shelf life of several food products. The efficiency of the LAB cultures determined in in vitro assays was confirmed in bread manufacture. The sourbread prepared using 50 per cent yeast and 50 per cent LAB starter (based on cell density) was found to be superior to the conventional bread in textural characteristics, flavor, appearance and even taste. It contained enough protein (10.15%) and the least fat value (7.68%). It scored the highest acceptability index of 81.70. These results point out the advantages of using selected LAB strains as starter cultures for sourdough fermentation.

##plugins.themes.bootstrap3.article.details##

##plugins.themes.bootstrap3.article.details##

Keywords

Bread, Lactic acid bacteria, Nutritional profile, Sensory characters, Sourdough, Starter culture

References
AACC, (2000). Approved Methods of the American Association of Cereal Chemists, 10th Edition, AACC, St. Paul. MN, USA.
Deshpande, H.W., Hashmi, S.I. and Pathan, A. (2013). Effect of lactobacilli on nutritional quality of wheat brewad.Bioinfolet, 10:162-164.
Diop M.B., Dibois-Dauphin R., Tine, E, Jacqueline, A.N. and Thonart, P (2007). Bacteriocin producers from traditional food products. Biotechnol. Agron. Soc.Environ., 11:275–281.
Galle, S., Schwab, C., Arendt, E.K., and Gänzle, M.G. (2011). Structural and rheological characterization of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough. Food Microbiology, 28(3), 547–553.
Garcia, C.M. and Marshall, V. (1991). Polymer production by Lactobacillus delbrueckii ssp. bulgaricus. J. Appl. Bacteriol., , 70: 325-328.
Larsson, M., Sandberg, A.S. (1991). Phytate reduction in bread containing oat flour, oat brand, or rye bran. J. Cereal Sci., 14(2):141-149.
Lopez H.W., Ouvry A., Bervas E., Guy C., Messager A., Demigne C. and Remesy, C. (2000), Strains of lactic acid bacteria isolated from sour doughs degrade phytate and improve calcium and magnesium solubility from whole wheat flour. J. Agr. Food Chem., 48: 2281 -2285.
Lopez, H.W, Duclos, V., Coudray, C., Krespine, V., Feillet-Coudray, C., Messager, A., Demigne, C., Remesy, C. (2003). Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats. Nutrition, 19: 524-530.
Martinez-Anaya, M.A. and Devesa, A. (2000). Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans. Food Sci. Technol. Internl., , 6: 109–116.
Meilgaard, M., Civile, G.V. and Carr, B.T. (2007). Sensory Evaluation Techniques 4th Edition. Florida, USA: CRC Press.1-464.
Paola Lavermicocca, Francesca Valerio and Marco Gobbetti. (2000). Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl. Environ. Microbiol., 66: 4084-4090.
Pérez-Chabela, M.L., Lara-Labastida, R., Rodriguez Huezo, M.E. and Tosaus, A. (2012). Effect of spray drying encapsulation of thermotolerant lactic acid bacteria on meat batters properties. Food Bioprocess Technol., 22: 12-18.
Petra Gereková, Zuzana Petruláková, Ernest Šturdík, (2011). Importance of lactobacilli for bread-making industry. Acta Chimica Slovaca, 4:118 – 135.
Tieking, M, Gänzle M.G. (2005). Exopolysaccharides from cereal associated lactobacilli. Trends Food Sci. Technol., 16:79–84.
Yonejima, Y. Ushida, K. and Mori Y. (2013). Effect of lactic acid on lipid metabolism and fat synthesis in mice fed with a high fat diet. Biosci. Microbiota Food Health, 32: 51-58.
Zuzana, P., Hybenová, E., Mikušová, L., Gereková, P., Kocková, M. and Šturdík, E. (2009). The effect of lactobacilli starter culture on quality of bread. Acta Chimica Slovaca, 2: 120 – 128.
Zuniga, M., Pardo, I. and Ferrer, S. (1993). An improved medium for distinguishing between homofermentative and heterofermentative lactic acid bacteria. Interntl. J. Food Microbiol.,18: 37-42.
Issue
Vol 6 No 2 (2014)
Section
Research Articles

This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)

How to Cite

Sourdough bread preparation using selected lactic acid bacterial starter cultures. (2014). Journal of Applied and Natural Science, 6(2), 426-429. https://doi.org/10.31018/jans.v6i2.477