The effect of lactobacilli starter culture on quality of bread
Institute of Biochemistry, Nutrition and Health Protection, Slovak University of Technology Radlinského 9, 812 37 Bratislava, Slovak Republic
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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