Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Ostasiewicz A. , Bartochowska K. 2011. THE EFECT OF APPLICATION OF CHOSEN LACTOBACILLI STRAINS AS STARTER CULTURES ON RYE BREAD QUALITY, EJPAU 14(4), #16.
Available Online: http://www.ejpau.media.pl/volume14/issue4/abs-16.html

ABSTRACT

The research dealt with the evaluation of the influence of selected lactic acid bacteria belong to Lactobacillus genus on rye bread quality. The 720 type rye flour served for preparing the leaven with 300% efficiency. Lactic acid bacteria Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus sanfranciscensis were added into the leaven at the various amounts of 1, 2, 3 cm3and then they were subject to fermentation for 24 and 48 h. The control sample (0) was composed of spontaneously fermenting leaven. Sourdough and subsequently dough was made of the leaven. Lactic acid bacteria, acetic acid bacteria, and yeast counts were determined in the dough. Produced breads were subject to sensory assessment by means of evaluating the following physicochemical features: 100 g bread volume, acidity and hardness of bread crumb, as well as baking loss was calculated. Enriching the sourdough with starter cultures affected the increase of lactic and acetic bacteria as well as yeast counts in the dough made using sourdough fermenting for 24 hours, regardless of the quantity and type of a culture applied. The largest bread volume recalculated onto 100 g was achieved when Lactobacillus plantarum NCAIMB.01149 strain was added into shorter-fermenting sourdough as well as after application of Lactobacillus brevis Lb2 strain for longer-fermenting sourdough. Compared to the control, those breads had also lower baking loss. The increase of bread crumb acidity was mostly influenced on by the addition of Lactobacillus brevis Lb2 and Lactobacillus sanfranciscensis Lb9 strains, after sourdough fermentation lasting both 24 and 48 hours. Breads containing these cultures achieved also the largest sum of scores in sensory assessment testing. Applied bacterial strains had no remarkable effects on bread crumb hardness. Worse crumb hardness was shown by breads produced from short-fermenting sourdough.

Key words: sourdough, lactic acid bacteria, starter cultures, rye bread quality.

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Anna Ostasiewicz
Department of Food Technology, Division of Cereal Technology, Warsaw University of Life Science, Poland
Nowoursynowska 159 c, 02-787 Warsaw,
Phone: +48 (0) 22 5937542, Fax: +48 (0) 22 5937539
email: anna_ostasiewicz@sggw.pl

Katarzyna Bartochowska
Department of Food Technology, Division of Cereal Technology, Warsaw University of Life Science, Poland
Nowoursynowska 159 c, 02-787 Warsaw

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Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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