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Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough
Author(s) -
ESTEVE CONCEPCIÓN COLLAR,
BARBER CARMEN BENEDITO,
MARTÍNEZANAYA MARÍA ANTONIA
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb05579.x
Subject(s) - starter , food science , fermentation , softening , chemistry , lactobacillus plantarum , lactobacillus , wheat bread , lactic acid , yeast , bread making , acetic acid , wheat flour , bacteria , biology , biochemistry , materials science , composite material , genetics
Breads from sour doughs were started with Lactobacillis plantarum (L‐73, or B‐39) or Lactobacillus brevis (L‐62)‐, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with time; lower resistance to extension; shorter fermentation, less stability, and greater oven rise. Breads had greater volume, lower density, softer crumb and higher slice height. Interactive effects between inoculum and microbial composition of starter were reflected in sensory scores. Adequate sour dough inoculum was lower for heterofermentative strains (10%, L‐62) than for homofermentative strains (17.5%, B‐39; 25%, L‐73), due to deleterious effects on rheological properties.