Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and L. helveticus for sourdough bread making

Stavros Plessas, Ann Fisher, Katerina Koureta, Costas Psarianos, Poonam Singh - Nee Nigam, Athanasios A. Koutinas

Research output: Contribution to journalArticle

71 Citations (Scopus)

Abstract

The application of Khtyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) as starter cultures for sourdough bread making was examined. Production of lactic and acetic acids, bread rising, volatile composition, shelf-life and organoleptic quality of the sourdough breads were evaluated. The amount of starter culture added to the flour, the dough fermentation temperature and the amount of sourdough used were examined in order to optimise the bread making process. The use of mixed cultures led to higher total titratable acidities and lactic acid concentrations compared to traditionally made breads. Highest acidity (3.41 g lactic acid/kg of bread) and highest resistance to mould spoilage were observed when bread was made using 50% sourdough containing 1% K marxianus and 4% L. delbrueckii ssp. bulgaricus. The use of these cultures also improved the aroma of sourdough breads, as shown by sensory evaluations and as revealed by GC-MS analysis. (C) 2007 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)985-990
JournalFood Chemistry
Volume106
Issue number3
DOIs
Publication statusPublished - Feb 2008

Fingerprint Dive into the research topics of 'Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and L. helveticus for sourdough bread making'. Together they form a unique fingerprint.

  • Cite this