Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread.

ABSTRACT: In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis, Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Lactobacillus sanfranciscensis DSM20451^T and Lactobacillus sakei LS8 were used in different combinations to ferment wheat sourdough. S. cerevisiae produced the highest amount of CO₂ among all strains and thus enhanced bread volume and crumb texture. S. cerevisiae also increased the free thiol level in bread dough, and this study confirms that thiol accumulation was not strongly related to the content of the glutenin macropolymer (GMP) or bread

SUBMITTER: Xu D 

PROVIDER: S-EPMC6746982 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature