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Preparation of sourdough bread using a blend of bacterial culture and baker's yeast

Faqir M. Anjum (Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Imran Pasha (Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Kashif Ghafoor (Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
M. Issa Khan (Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
M. Ali Raza (Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 28 March 2008

Abstract

Purpose

Wheat is the staple food in many parts of the world and bread is one of the most important products of wheat flour. There is a need for innovations in bread making to increase its shelf life and consumer's attraction. Fermentation is mostly done by yeast but it does not produce appreciable amounts of organic acids, which are required to enhance the shelf life of bread. The present study aims to determine the effect of bacterial and yeast culture blends on the quality and shelf life of sourdough bread and to observe the sugar utilization during fermentation.

Design/methodology/approach

Three treatments were made using different blends of bacterial cultures (homo‐fermentative and hetero‐fermentative) and baker's yeast compared with a control having only baker's yeast. Chemical analysis, sugar utilization (Sucrose, glucose and fructose) through high performance liquid chromatography, sensory characteristics (both internal and external) and microbial count (Bacterial and fungal count) for each treatment were conducted at different storage intervals.

Findings

The hetero‐fermentative bacteria i.e. Lactobacillus plantarum along with baker's yeast exhibited the best results regarding the utilization of sugars during fermentation (after 3 h of fermentation 0.0158 mg/ml sugar remained), objective evaluation of bread and its sensory characteristics. The bread prepared using the blend of hetero‐fermentative bacteria (0.5 per cent) and yeast (0.5 per cent) also showed greater resistance against bacteria (9×101 cfu/g after 60 h of storage) and mold (1.1 ×  102 cfu/g after 60 h of storage) growth.

Research limitations/implications

Hetero‐fermentative bacteria along with baker's yeast can be utilized in sour dough to improve major bread characteristics. This study is a step further in improving the shelf life of sourdough.

Originality/value

Presently only baker's yeast is being used by bread industry for fermentation purpose but a blend of bacterial culture along with baker's yeast can give better performance for better quality and shelf life of the bread.

Keywords

Citation

Anjum, F.M., Pasha, I., Ghafoor, K., Issa Khan, M. and Raza, M.A. (2008), "Preparation of sourdough bread using a blend of bacterial culture and baker's yeast", Nutrition & Food Science, Vol. 38 No. 2, pp. 146-153. https://doi.org/10.1108/00346650810863028

Publisher

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Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited