INTERACTION BETWEEN LACTIC ACID BACTERIA AND BAKER'S YEAST IN LIQUID SOURDOUGH FERMENTATION

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SARFARAZ A.; AZIZI TABRIZZAD MOHAMMAD HOSSEIN; HAMIDI ESFAHANI Z.; KARIMI TORSHIZI M.A.; ZAFARI ALI

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2008 | Volume:3 | Issue:2 (9) Page(s): 73-80

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Title

INTERACTION BETWEEN LACTIC ACID BACTERIA AND BAKER'S YEAST IN LIQUID SOURDOUGH FERMENTATION

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Keywords

ACIDIFICATIONQ4

LACTIC ACID BACTERIAQ4

LIQUID SOURDOUGHQ4

BREADQ3

BAKER'S YEASTQ3

Abstract

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 SOURDOUGHs 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.

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APA: Copy

SARFARAZ, A., AZIZI TABRIZZAD, MOHAMMAD HOSSEIN, HAMIDI ESFAHANI, Z., KARIMI TORSHIZI, M.A., & ZAFARI, ALI. (2008). INTERACTION BETWEEN LACTIC ACID BACTERIA AND BAKER'S YEAST IN LIQUID SOURDOUGH FERMENTATION. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 3(2 (9)), 73-80. SID. https://sid.ir/paper/121182/en

Vancouver: Copy

SARFARAZ A., AZIZI TABRIZZAD MOHAMMAD HOSSEIN, HAMIDI ESFAHANI Z., KARIMI TORSHIZI M.A., ZAFARI ALI. INTERACTION BETWEEN LACTIC ACID BACTERIA AND BAKER'S YEAST IN LIQUID SOURDOUGH FERMENTATION. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2008;3(2 (9)):73-80. Available from: https://sid.ir/paper/121182/en

IEEE: Copy

A. SARFARAZ, MOHAMMAD HOSSEIN AZIZI TABRIZZAD, Z. HAMIDI ESFAHANI, M.A. KARIMI TORSHIZI, and ALI ZAFARI, “INTERACTION BETWEEN LACTIC ACID BACTERIA AND BAKER'S YEAST IN LIQUID SOURDOUGH FERMENTATION,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 3, no. 2 (9), pp. 73–80, 2008, [Online]. Available: https://sid.ir/paper/121182/en

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