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Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions

Authors :
Prasev Ivan
Denkova-Kostova Rositsa
Goranov Bogdan
Denkova Zapryana
Gaytanska Yordanka
Koleva Anna
Kostov Georgi
Source :
BIO Web of Conferences, Vol 102, p 02004 (2024)
Publication Year :
2024
Publisher :
EDP Sciences, 2024.

Abstract

Sourdough starter development includes examination of potential strains of lactic acid bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development of combinations and examination of the relationships between the strains in each combination, selection of symbiotic combinations and their industrial probation to determine their qualities. Three sourdough starter combinations from selected lactobacilli (homo- and heterofermentative species) or selected lactobacilli and propionic acid bacteria were developed. The dynamics of the concentration of viable cells of the strains and the sourdough acidity in the back-slopping process up to the 96th hour were monitored. The rheological properties of the starter sourdoughs were characterized. The main dough obtained with sourdough was stronger, more elastic, the pieces of bread were taller. The developed sourdough starters were tested in the production of wheat, wheat-rye, spelt and spelled bread. The finished bread loaves had softer and lighter crumb, and pleasant and characteristic lactic acid aroma. It has been shown that the different bread types obtained with symbiotic starter sourdoughs had longer shelf life and increased microbiological safety. The best starter combination as well as the optimum concentration of starter sourdough for prevention of bacterial and fungal spoilage for each bread type has been determined.

Details

Language :
English, French
ISSN :
21174458
Volume :
102
Database :
Directory of Open Access Journals
Journal :
BIO Web of Conferences
Publication Type :
Academic Journal
Accession number :
edsdoj.66de19ba8fb24fd3a313dfa7a9e2edf7
Document Type :
article
Full Text :
https://doi.org/10.1051/bioconf/202410202004