engleski

Influence of drying conditions on metabolic activity of Lactic acid bacteria in sourdough

Sourdough is used in the manufacture of rye breads to obtain the desired texture, typical sour and malt flavour, extended shelf life and higher nutritional value. A number of different sourdoughs and methods of fermentation have been described in the literature. Due to several fermentation steps involved, the conventional sourdough production is a time consuming process. Therefore, decreasing the production time is what the industry is interested in, and one stage sourdough fermentation and application of dry sourdough products are more and more replacing the conventional procedures. In this paper the results of metabolic activity of lactic acid bacteria Lactobacillus (L62), Lactobacillus plantarum (L73), Lactobacillus sanfranciensis (L99)used for three stage rye sourdough fermentation (22 hours), after drying in laboratory oven, vacuum oven and fluid bed dryer are presented. Optimal conditions of one stage bread process, with dry active rye sourdough addition, are defined. Sensorial characteristics of rye bread produced are also preformed.

drying; sourdough; lactic acid bacteria

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