alexa The Kinetics of Fermentations in Sourdough Bread Stored at Different Temperature and Influence on Bread Quality | OMICS International | Abstract
ISSN: 2155-9821

Journal of Bioprocessing & Biotechniques
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Research Article

The Kinetics of Fermentations in Sourdough Bread Stored at Different Temperature and Influence on Bread Quality

Venturi F*, Andrich G, Sanmartin C and Zinnai A
Department of Agriculture, Food and Environment (DAFE), University of Pisa, Italy
Corresponding Author : Venturi F
Department of Agriculture
Food and Environment (DAFE)
University of Pisa, Italy
Tel: +39 (0)502216631
Fax: +39 (0)502216631
Email: [email protected]
Received September 03, 2013; Accepted September 24, 2013; Published October 05, 2013
Citation: Venturi F, Andrich G, Sanmartin C, Zinnai A (2013) The Kinetics of Fermentations in Sourdough Bread Stored at Different Temperature and Influence on Bread Quality. J Bioprocess Biotech 3:134 doi: 10.4172/2155-9821.1000134
Copyright: © 2013 Venturi F, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The fermentations induced by the utilization of sourdough in bread-making, are able to enhance the qualitative properties of the final dough, improving its volume, texture and flavor, so to obtain a bread characterized by high qualitative properties and able to retard its staling process. In particular the working conditions adopted can deeply affect the ratio occurring between the populations of lactic acid bacteria and alcoholic yeasts of the sourdough and then also the productions of the related metabolites, which deeply affect the organoleptic characteristics and then also the quality of the final bread. The effect induced on the microbial and chemical composition of the sourdough by different values of the storage temperature utilized (13, 19 and 27°C) between two successive refreshes (~ 24 hours), was evaluated to put in evidence the different sensory characteristics assumed by the corresponding breads. The sensory profiles of the obtained breads evaluated by the descriptive analyses, were carried on by a panel of trained assessors using a sensorial sheet specifically developed for this purpose and characterized by unstructured graphical intensity scales; the reliability of judgments obtained was evaluated by statistical analysis. So it was possible to put in evidence the high degree of correlation occurring among microbiological and chemical data of the sourdoughs and the sensorial characteristics of the corresponding bread. Among the three storage temperatures of the sourdough, 19°C appears to be able to ensure the best organoleptic characteristics to this particular bread.

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