Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin
Authors:
- F. BalestrieriFBF. Balestrieri
- F. PaolettiFPF. Paoletti
- L. RussiLRL. Russi
- 1 March 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (2) , 347-351
Abstract
Lactobacillus sanfrancisco CB1 and Lactobacillus plantarum DC400 were the most proteolytic and amylolytic strains studied. Breads started with LAB and yeasts had higher volumes than the baker's yeast‐started bread. One bread with the highest initial firmness (Saccharomyces cerevisiae 141‐ L . plantarum DC400 starter) had the lowest final firmness. Breads produced with LAB showed the lowest enthalpy throughout 144 h. After 24 h storage the associations of S. cerevisiae 141 and L. sanfrancisco CB1 or L. plantarum DC400 gave a very low percentage increase of enthalpy compared to that from yeast alone. The enthalpy increased markedly when other LAB, neither proteolytic nor amylolytic, were used.Keywords
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