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QUALITY OF WHITE BREAD MADE FROM LACTIC ACID BACTERIA‐ENRICHED DOUGH
Author(s) -
WANG HUIER,
HWANG CHINFA,
TZENG YEONGMING,
HWANG WENZHE,
MAU JENGLEUN
Publication year - 2012
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00632.x
Subject(s) - food science , lactic acid , bacteria , chemistry , white (mutation) , quality (philosophy) , biology , biochemistry , genetics , philosophy , gene , epistemology
ABSTRACT One of two lactic acid bacteria (LAB), Lactobacillus delbrueckii subsp. delbrueckii (LDD) and Pediococcus acidilactici (PA) was added to make LAB‐enriched bread and the final bread volume was not affected. LAB‐enriched breads were less moist and showed similar profile in proximate composition. White bread showed higher lightness and whiteness index values than PA bread but lower than LDD bread. All sensory results exhibited that LAB‐enriched breads showed better acceptability than white bread except for the appearance and color. Three kinds of breads had thoroughly different profiles of volatile compounds and total volatile content in LDD bread (5,374.7 µg/g) was twofolds higher than those in white bread and PA bread (2,896.0 and 2,347.6 µg/g, respectively). Apparently, LDD bread possessed more characteristic aroma. Overall, LAB starter, especially LDD starter could be incorporated into bread to provide its beneficial health effects. PRACTICAL APPLICATIONS Sourdough has been used in bread production for thousand years. Lactic acid bacteria (LAB) can be added into dough to improve flavor and shelf life, and to increase its variety, nutritional value and product appeal. Accordingly, Lactobacillus delbrueckii subsp. delbrueckii or Pediococcus acidilactici was added to make LAB‐enriched bread. Bread quality, including specific volume, proximate composition, color and sensory acceptance as well as volatile compounds in LAB‐enriched bread were valuable information for its practical application. The present work showed that LAB could be incorporated into bread to provide its beneficial health effects.