Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

The effect of lactobacilli starter culture on quality of bread

Zuzana Petruláková *, Eva Hybenová, Lucia Mikušová, Petra Gereková, Monika Kocková, Ernest Šturdík

Institute of Biochemistry, Nutrition and Health Protection, Slovak University of Technology Radlinského 9, 812 37 Bratislava, Slovak Republic

E-mail: *

Abstract: The aim of this work was both production, and physical and sensoric evaluation of various bread types with utilisation of sourdough. The sourdough was prepared from starter culture containing lactobacilli isolated from Slovak bakeries. The sensoric evaluation was done by ten trained evaluators according to ISO 8586. In addition to the sensory influence of sourdough, the physical properties, such a specific volume, shape, penetrometer number were investigated. The results show that the sourdough fermentation improve quality parameters of whole grain, fibber-rich products.

Keywords: lactic acid bacteria, sourdough, starter cultures, bread, sensory properties

Full paper in Portable Document Format: acs_0051.pdf

Acta Chimica Slovaca, Vol. 2, No. 2, 2009, pp. 120—128