Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

2010 ◽  
Vol 230 (6) ◽  
pp. 849-857 ◽  
Author(s):  
Edith K. Hüttner ◽  
Fabio Dal Bello ◽  
Elke K. Arendt
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bread Quality

Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

2017 ◽  
Vol 82 (10) ◽  
pp. 2371-2378 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Vita Krungleviciute ◽  
Iveta Pugajeva ◽  
Daiva Zadeike ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bread Quality ◽  
Wheat Bread ◽  
Acrylamide Formation

scholarly journals The impact of lactic acid bacteria on sourdough fermentation

2005 ◽  
Vol 59 (9-10) ◽  
pp. 235-237
Author(s):  
Dragisa Savic ◽  
Natasa Jokovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Nutritional Value ◽  
Starter Culture ◽  
Bread Quality ◽  
Bread Dough ◽  
Sourdough Bread ◽  
Biotechnological Processes ◽  
The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

Study of the influence of starter culture based at lactic acid bacteria on the bread quality

2019 ◽  
Vol 7 (13) ◽  
pp. 87-94
Author(s):  
Аlyna Korzhenivska ◽  
◽  
Svitlana Danylenko ◽  
Inna Hetman ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Bread Quality

The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality

2020 ◽  
Vol 14 (3) ◽  
pp. 1646-1655 ◽  
Author(s):  
Elif Çakır ◽  
Muhammet Arıcı ◽  
Muhammed Zeki Durak ◽  
Salih Karasu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bread Quality

scholarly journals Effect of bread dough mixing method on rye bread quality

2014 ◽  
pp. 11-22
Author(s):  
Dragutin Djukic ◽  
Milorad Radovic ◽  
Leka Mandic ◽  
Slavica Veskovic-Moracanin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Bread Dough ◽  
Dough Mixing ◽  
Rye Flour ◽  
Volume Porosity ◽  
Mixing Method

The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.

scholarly journals Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation

2014 ◽  
Vol 60 (3) ◽  
pp. 471-476 ◽  
Author(s):  
Adediwura T. Falade ◽  
M. Naushad Emmambux ◽  
Elna M. Buys ◽  
John R.N. Taylor
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rheological Properties ◽  
Bread Quality ◽  
Dough Rheological Properties ◽  
Maize Bread

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Method of separation of major off-odor component and change of components of Gastrodia elata Blume fermented by lactic acid bacteria

2017 ◽  
Author(s):  
S Young Eun ◽  
L In Sok ◽  
S Eun Ju ◽  
C Min Kyung ◽  
H Hyu Ah ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastrodia Elata ◽  
Gastrodia Elata Blume

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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