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Bibliographic record number: 543106


Authors: Mrvčić, Jasna; Stanzer, Damir; Barišić, Danica; Raspović, Ivana; Križanović, Stela
Title: The design of starters for wheat sourdough breadmaking process
Source: 7th international congress of food technologists, biotechnologists and nutritionist / Medić, Helga (ed). - Zagreb : Baris, Zaprešić , 2011. 68-68 (ISBN: 978-953-99725-3-8).
Meeting: 7th international congress of food technologists, biotechnologists and nutritionist
Location and date: Opatija, Croatia, 20-23.10.2011.
Keywords: starters; wheat; sourdough
INTRODUCTION: The use of sourdough in wheat bread production improves technological, microbial, sensory and nutritional and health properties of the dough and bread. These benefits are result of the metabolism of sourdough microflora, lactic acid bacteria (LAB) and yeast. LAB are dominant microorganisms in sourdough and they are responsible for the production of organic acids and aromatic, antimicrobial and bioactive compounds in sourdough. Although the benefits of souring in breadmaking process are clear, the use of sourdough in wheat bread making in Croatia is very rare. For that reason, the aim of this work was the design of starter with special properties for wheat sourdough breadmaking process. METHODOLOGY: The microbial contents, acidification properties and metabolic activities of ten LAB species during growth in MRS medium and during the sourdough breadmaking process were evaluated. During the growth in MRS medium and sourdough fermentation pH value and total titratable acidity were measured. The fermentation end products (ethanol and lactic, acetic, formic and butyric acid) were determined and quantified by HPLC. The influence of souring on antifungal and antioxidant properties of the dough was also screened. RESULTS AND DISCUSSION: Acidification properties and organic acid synthesis during growth and sourdough fermentation were species-specific. Some differences among species in acidification properties and some specific compounds production (exopolysaccharides, formic acid and bioactive compounds) were outlined. CONCLUSIONS: Each individual species was able to provide sourdough fermentation. However, some of them were able to produce compounds that make them more suitable for design of special-purpose starters. During bread making L. mesenteroides and P. pentasaceus produced exopolysaccharides that were suitable to replace usual additives.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: No peer-review
Project / theme: 058-0583444-3483, 058-0580477-0374
Original language: ENG
Category: Znanstveni
Research fields:
Biotechnology,Food processing technology
Contrib. to CROSBI by: (, 17. Stu. 2011. u 12:36 sati

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