Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure

被引：49

作者：

Paramithiotis, S ^{[1
]}

Chouliaras, Y ^{[1
]}

Tsakalidou, E ^{[1
]}

Kalantzopoulos, G ^{[1
]}

机构：

[1] Agr Univ Athens, Dept Food Sci & Technol, Dairy Res Lab, Athens 11855, Greece

来源：

PROCESS BIOCHEMISTRY | 2005年 / 40卷 / 08期

关键词：

sourdough; breadmaking; Saccharomyces cerevisiae; lactic acid bacteria;

D O I：

10.1016/j.procbio.2004.12.021

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The metabolic interactions among the dominant Greek traditional wheat sourdough species Lactobacillus sanfranciscensis and Saccharomyces cerevisiae and the complementary species Lactobacillus brevis, Lactobacillus paralimentarius, Pediococcus pentosaceus and Weissella cibaria were examined. Their effect on the sensory properties of bread was evaluated as well. Wheat sourdough bread making was carried out according to a three-stage traditional procedure adjusted to semi-industrial scale. L. sanfranciscensis and S. cerevisiae were used as starter cultures either as such or in combination with L. brevis, L. paralimentarius, P. pentosaceus and W. cibaria. The determination of the metabolic products in sourdough samples was performed by HPLC analysis. L. brevis, W. cibaria and P. pentosaceus had basically no effect either on growth of the basal microflora or on the total metabolite production. On the other hand, L. paralimentarius seemed to have a negative effect on L. sanfranciscensis growth. All sourdough breads produced exhibited worthy organoleptic properties. Bread made with S. cerevisiae, L. sanfranciscensis and L. brevis ranked first in the sensory evaluation. The qualitative and quantitative differences observed in the metabolites ' profiles of the sourdoughs prepared with the different combinations of starters could not be correlated with the sensorial analysis of the respective breads produced. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：2813 / 2819

页数：7

共 37 条

[21] Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters [J].

Martinez-Anaya, MA ;

Jimenez, T .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1998, 206 (02) :134-142

[22] BIOCHEMICAL CHARACTERISTICS AND BREADMAKING PERFORMANCE OF FREEZE-DRIED WHEAT SOUR DOUGH STARTERS [J].

MARTINEZANAYA, MA ;

PITARCH, B ;

DEBARBER, CB .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1993, 196 (04) :360-365

[23]

MARTINEZANAYA MA, 1993, REV ESP CIEN TEC ALI, V33, P399

[24] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .14. CHANGES IN VOLATILE COMPOUNDS DURING FERMENTATION OF DOUGHS PREPARED WITH PURE MICROORGANISMS AND THEIR MIXTURES [J].

MARTINEZANAYA, MA ;

TORNER, MJ ;

DEBARBER, CB .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 190 (02) :126-131

[25] Enzymes and bread flavor [J].

MartinezAnaya, MA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (09) :2469-2480

[26] Polyphasic identification of wild yeast strains isolated from Greek sourdoughs [J].

Paramithiotis, S ;

Müller, MRA ;

Ehrmann, MA ;

Tsakalidou, E ;

Seiler, H ;

Vogel, R ;

Kalantzopoulos, G .

SYSTEMATIC AND APPLIED MICROBIOLOGY, 2000, 23 (01) :156-164

[27] Influence of additives on the rheological characteristics and baking duality of wheat flours [J].

Ravi, R ;

Manohar, RS ;

Rao, PH .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 210 (03) :202-208

[28]

ROECKEN W, 1995, J APPL BACTERIOL S, V79, pS38

[29]

Rossi Jone, 1996, Advances in Food Sciences, V18, P201

[30] Relationships between biochemical and quality-related characteristics of breads, resulting from the interaction of flour, microbial starter and the type of process [J].

Rouzaud, O ;

MartinezAnaya, MA .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 204 (04) :321-326

← 1 2 3 4 →