The Effect of Sourdough Fermentation Containing Lactobacillus plantarum and Lactobacillus reuteri on the Sensory Properties, Physicochemical and Staling of Barley Bread

Subject Areas : Microbiology

F.  Dehghan Khalili ¹ (M. Sc. Graduated of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran.)
Z.  Erjaee ² (Academic Member of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran.)

Received: 2020-04-26 Accepted : 2020-04-26 Published : 2020-06-21

Keywords: Barley Bread, Lactobacillus plantarum, Lactobacillus reuteri Sourdoug,

Abstract :

Introduction: Barley flour is one of the most nutritious, inexpensive and rich fiber food stuff that has many applications in food industries especially in confectionary products. Nowadays, fibers role is very important in human health and preventing diseases such as obesity, heart disease, diabetes and cancers. Sourdough fermentation with interaction of lactic acid bacteria and yeasts is considered to play a key role in the improvement of flavor, texture and shelf-life properties of bakery products. In this study, bacterial lactic fermentation was performed by Lactobacillus plantarum and Lactobacillus reuteri as a primer mixture used to improve the characteristics of barley bread. Materials and Methods: In order to carry out the work, Lactobacillus plantarum and Lactobacillus reuteri were cultured in a medium containing water and flour and used to produce sour paste for the production of barley bread. The amount of staling and physicochemical and organoleptic characteristics of the product was determined after baking. Results: The results showed that the use of starters increased moisture content, pH, specific volume; decreased firmness and staling as compared to the control bread. Sourdough bread containing mixed starter gained higher organoleptic score as compared to the control bread. Conclusion: The application of mixed starters consisting of Lactobacillus plantarum and Lactobacillus reuteri could be considered as a suitable starter culture for the production of sourdough and high quality bread.

References:

Anon. (1999). Biscuit features – Features and test method. National standard of Iran No.37. Iranian

AACC. (1995). Approved Methods of Analysis of the American Association of Cereal Chemist. St. Paul, Minnesota, USA.
Akbarian Meymand, M. J., Khamiri, M., Sadeghi Mahonak, A., Alami, M., Faraji Kafshgari, S., Vatankhah, M. & Mahmoudi, M. (2016). Investigating the effect of sourdough on the quality of Barbari bread. Iranian Journal of Food Science and Technology, 13(51), 181-194. [In Persian].

Institute of Standards and Industrial Research.
AOAC. (2000). Official Methods of Analaysis of the Association of Analytical Chemists.17th edition. Gaithersburg, Maryland, USA.
Arendt, E. K., Ryan, L. A. & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food microbiology, 24(2), 165-174.
Baik, M. Y. & Chinachoti, P. (2000). Moisture redistribution and phase transitions during bread staling. Cereal Chemistry, 77(4), 484-488.
Bleukx, W., Roels, S. P. & Delcour, J. A. (1997). On the presence and activities of proteolytic enzymes in vital wheat gluten, Journal of Cereal Science, 26(2), 183-193.
Gharakani, M., Aalami, M., Hejazi, M., Maghsoudloo, Y., Khamiri, M. & Njafian, G. (2016). The effect of Lactobacillus plantarum and Lactobaillus San Francisco primers on the technological characteristics of sourdough and bulk bread quality, Food Hygiene, 6(4), 15-28 [In Persian].
Imase, K., Tanaka, A., Tokunaga, K., Sugano, H., Ishida, H. & Takahashi, S. (2007). Lactobacillus reuteri tablets suppress Helicobacter pylori infection--a double-blind randomised placebo-controlled cross-over clinical study, Kansenshogaku zasshi. The Journal of the Japanese Association for Infectious Diseases, 81(4), 387-393.
Katina, K., Arendt, E., Liukkonen, K. H., Autio, K., Flander, L. & Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16(1), 104-112.
Kedia, G., Wang, R., Patel, H. & Pandiella, S. S. (2007). Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties. Process Biochemistry, 42(1), 65-70.
Kulp, K. (2003). Baker’s yeast and sourdough technologies in the production of U.S bread Products. In: Handbook of dough fermentations. Kulp, K. And Lorenz, K.(eds.) Marcel Dekker Inc., New York. Moroni, A. V., Dal Bello, F. & Arendt, E. K. (2009). Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiology, 26(7), 676-684. Meignen, B., Onno, B., Gélinas, P., Infantes, M., Guilois, S. & Cahagnier, B. (2001). Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiology, 18(3), 239-245.
Paterson, A. & Piggott, J. R. (2006). Flavour in sourdough breads: a review, Trends in Food Science & Technology, 17(10), 557-566.
Peghambardoost, H., Golshan Tafti, A., Khorasanchi, N.m Hejazi, M. & Raft, A. (2010). Comparison of the effects of dry sourdough with fresh sourdough on sensory and stale characteristics of molded bread. Journal of Food Industry Research, 20/3(1), 163-175 [In Persian].
Peghambardoost, H., Raisi Kahouri, N. & Ayvazzadeh, A. (2014). The effect of dried yeast dough containing a mixture of Lactobacillus species on wheat flour quality and rheological properties of dough. Journal of Food Industry Research, 42(2), 614-623 [In Persian].
Pourmohammadi, K., Aalami, M., Shahedi, M. & Sadeghi Mahonak, A. (2009). Comparison of physicochemical properties of wheat bread containing barley without foliage with wheat bread containing barley with foliage. Journal of Iranian Food Industry Research, 5(2), 163-171 [In Persian].
Robert, H., Gabriel, V., Lefebvre, D., Rabier, P., Vayssier, Y. & Fontagné-Faucher, C. (2006). Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough bread making process. LWT-Food Science and Technology, 39(3), 256-265.
Sarafraz, A., Azizi, M., Hamidi Isfahani, Z., Karimi Tarshizi, M. & Zafari, A. (2008). Effects of Lactic acid bacteria and bakery yeast on liquid sour dough. Iranian Journal of Nutrition and Food Industry, 3(2), 73-80 [In Persian].
Šereš, Z., Gyura, J., Filipović, N. & Simović, D. Š. (2005). Application of decolorization on sugar beet pulp in bread production. European Food Research and Technology, 221(1-2), 54-60.
Shittu, T. A., Dixon, A., Awonorin, S. O., Sanni, L. O. & Maziya-Dixon, B. (2008). Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Research International, 41(6), 569-578.
Thiele, C. (2003). Hydrolysis of gluten and the formation of flavor precursors during sourdough fermentation (Doctoral dissertation, Technische Universität München).