Incubation parameters of the Lactobacillus starter for application in sourdough bread

Haro L.A.; Minaya C. · Revista U.D.C.A Actualidad and Divulgacion Cientifica (2020) · DOI: 10.31910/rudca.v23.n2.2020.1742

Resumen

The natural ferment or sourdough starter is a bakery input that has been revalued nowadays for its benefi ts and fl avour improve. In this study, the incubation parameters of the spontaneous Lactobacillus starter made with wholemeal flour were determined to be applied in sourdough bread production depending on its sensory and mechanical characteristics. Three starters were made with wholemeal flour mixed with water in a proportion of 45.5 and 54.5% respectively, then were fermented spontaneously at 20, 24 and 28°C until a final pH of 4, from which sourdough breads were produced. The breads were sensory evaluated by a panel of experts (07), using a 5-point unstructured linear scale, in terms of oval shape, crust appearance, crumb chewiness, sourness and alveoli appearance. The bread made with the starter at 24°C was selected because of the higher scores (p 0.05) in the attributes of crust appearance (4.24), crumb chewiness (5.0), sourness (4.67) and alveoli appearance (4.0). The starter used exhibit 79 x 107 CFU g-1 of lactic acid bacteria. Finally, the texture of the selected sourdough bread was characterized in terms of hardness (102.09N), gumminess (43.02N), chewiness (37.36N), springiness (0.87) and cohesiveness (0.42), a profile that can be used as a quality parameter for sourdough bread and other similar varieties.

Instituciones: Universidad Le Cordon Bleu