THE EFFECT OF COMBINATIONS OF SOURDOUGH LACTIC ACID BACTERIA AND YEASTS ON WHEAT BREAD QUALITY: EVALUATION IN TERMS OF MICROBIOLOGICAL, RHEOLOGICAL, TEXTURAL AND VOLATILE COMPONENTS
DOI:
https://doi.org/10.52292/j.laar.2024.1054Keywords:
LAB, yeast, microbial interactions, breadAbstract
In this study, co-cultivation of lactic acid bacteria (Lb. plantarum 45MK-30, Lb. fermentum 29GT-19) and yeasts (Saccharomyces cerevisiae 06B-39, Kazachstania humilis KCO-60 and Pichia membranifaciens 11G-11) on the quality of sourdough bread the effect was studied. Two different fermentation conditions were used for this (I and II fermentation). While cell density and pH value of microorganisms were close to each other in I fermentation, a decrease in these values was observed in II fermentation. Also, all doughs exhibited elastic behavior. It can be said that the textural feature of sourdough breads is softer compared to both controlled acidified (CA) bread and non-sourdough (flat dough, CY) bread. Another parameter examined in breads was the evaluation of volatile components by HS-GC / MS. It was observed that breads produced by co-cultivation had more volatile components than plain dough bread.
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