Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough
Breads from sour doughs were started with Lactobacillus plantarum (L-73, or B-39) or Lactobacillus brevis (L-62)-, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with ti...
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| Veröffentlicht in: | Journal of food science 1994-05, Vol.59 (3), p.629-633 |
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| creator | Collar Esteve, C Benedito de Barber, C Martinez-Anaya, M.A |
| description | Breads from sour doughs were started with Lactobacillus plantarum (L-73, or B-39) or Lactobacillus brevis (L-62)-, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with time; lower resistance to extension; shorter fermentation, less stability, and greater oven rise. Breads had greater volume, lower density, softer crumb and higher slice height. Interactive effects between inoculum and microbial composition of starter were reflected in sensory scores. Adequate sour dough inoculum was lower for heterofermentative strains (10%, L-62) than for homofermentative strains (17.5%, B-39; 25%, L-73), due to deleterious effects on rheological properties |
| doi_str_mv | 10.1111/j.1365-2621.1994.tb05579.x |
| format | Article |
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Adequate sour dough inoculum was lower for heterofermentative strains (10%, L-62) than for homofermentative strains (17.5%, B-39; 25%, L-73), due to deleterious effects on rheological properties</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1994.tb05579.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ACIDIFICACION ; ACIDIFICATION ; Bacteria ; BACTERIAS ACIDOLACTICAS ; BACTERIE LACTIQUE ; Biological and medical sciences ; BLE ; bread ; CALIDAD ; Cereal and baking product industries ; FARINE DE BLE ; Fermentation ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; HARINA DE TRIGO ; lactic acid bacteria ; Lactobacillus brevis ; Lactobacillus plantarum ; LEVADURA ; LEVURE ; MASA DE PANADERIA ; PANIFICACION ; PANIFICATION ; PATE DE CUISSON ; PROPIEDADES REOLOGICAS ; PROPRIETE RHEOLOGIQUE ; QUALITE ; sour-dough ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS ; TRIGO ; Wheat ; Yeast</subject><ispartof>Journal of food science, 1994-05, Vol.59 (3), p.629-633</ispartof><rights>1994 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 1994</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5279-4c95acc3a9d5d9a7520e7670048f42b3b7571c2a692cee112542080f0b38744d3</citedby><cites>FETCH-LOGICAL-c5279-4c95acc3a9d5d9a7520e7670048f42b3b7571c2a692cee112542080f0b38744d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1994.tb05579.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1994.tb05579.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>309,310,314,780,784,789,790,1417,23930,23931,25140,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4235224$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Collar Esteve, C</creatorcontrib><creatorcontrib>Benedito de Barber, C</creatorcontrib><creatorcontrib>Martinez-Anaya, M.A</creatorcontrib><title>Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough</title><title>Journal of food science</title><description>Breads from sour doughs were started with Lactobacillus plantarum (L-73, or B-39) or Lactobacillus brevis (L-62)-, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with time; lower resistance to extension; shorter fermentation, less stability, and greater oven rise. Breads had greater volume, lower density, softer crumb and higher slice height. Interactive effects between inoculum and microbial composition of starter were reflected in sensory scores. Adequate sour dough inoculum was lower for heterofermentative strains (10%, L-62) than for homofermentative strains (17.5%, B-39; 25%, L-73), due to deleterious effects on rheological properties</description><subject>ACIDIFICACION</subject><subject>ACIDIFICATION</subject><subject>Bacteria</subject><subject>BACTERIAS ACIDOLACTICAS</subject><subject>BACTERIE LACTIQUE</subject><subject>Biological and medical sciences</subject><subject>BLE</subject><subject>bread</subject><subject>CALIDAD</subject><subject>Cereal and baking product industries</subject><subject>FARINE DE BLE</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HARINA DE TRIGO</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus brevis</subject><subject>Lactobacillus plantarum</subject><subject>LEVADURA</subject><subject>LEVURE</subject><subject>MASA DE PANADERIA</subject><subject>PANIFICACION</subject><subject>PANIFICATION</subject><subject>PATE DE CUISSON</subject><subject>PROPIEDADES REOLOGICAS</subject><subject>PROPRIETE RHEOLOGIQUE</subject><subject>QUALITE</subject><subject>sour-dough</subject><subject>TECHNOLOGIE ALIMENTAIRE</subject><subject>TECNOLOGIA DE LOS ALIMENTOS</subject><subject>TRIGO</subject><subject>Wheat</subject><subject>Yeast</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNqVkM1u1DAURiNEJYaWF2AVVYhdgv8ds0G00IEygMRQsbRuHGfqaSYe7ESdvj2OMuqCXb2xLB2f-90vy84xKnE677YlpoIXRBBcYqVYOdSIc6nKw7NsgSVHBa0Yfp4tECKkwJjJF9nLGLdoelOxyOC7M8HXDro8-jHkjR83tzF3fduNtjc2B-Ma1zoDg_N9vg9-b8PgbMyhb_I6WGh2cOf6Tb73g-2HSeTb_P7WwjDLzrKTFrpoXx3v0-zm6vPvyy_F6ufy6-XHVWE4kapgRnEwhoJqeKNAcoKsFBIhVrWM1LSWXGJDQChirMWYcEZQhVpU00oy1tDT7O3sTRn_jjYOeueisV0HvfVj1FgoJSThCTz_D9ymzfuUTWPFGGYUywS9n6HUTozBtnof3A7Cg8ZIT9XrrZ6q11P1eqpeH6vXh_T5zXECRANdG6A3Lj4aGKGcEJawDzN27zr78IQB-vrq01oQlQzFbHBxsIdHA4Q7LSSVXP_5sdTLX3wtLy6-6VXiX898C17DJqRQN2vFsUCVov8A5mCwAA</recordid><startdate>199405</startdate><enddate>199405</enddate><creator>Collar Esteve, C</creator><creator>Benedito de Barber, C</creator><creator>Martinez-Anaya, M.A</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199405</creationdate><title>Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough</title><author>Collar Esteve, C ; Benedito de Barber, C ; Martinez-Anaya, M.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5279-4c95acc3a9d5d9a7520e7670048f42b3b7571c2a692cee112542080f0b38744d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>ACIDIFICACION</topic><topic>ACIDIFICATION</topic><topic>Bacteria</topic><topic>BACTERIAS ACIDOLACTICAS</topic><topic>BACTERIE LACTIQUE</topic><topic>Biological and medical sciences</topic><topic>BLE</topic><topic>bread</topic><topic>CALIDAD</topic><topic>Cereal and baking product industries</topic><topic>FARINE DE BLE</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HARINA DE TRIGO</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus brevis</topic><topic>Lactobacillus plantarum</topic><topic>LEVADURA</topic><topic>LEVURE</topic><topic>MASA DE PANADERIA</topic><topic>PANIFICACION</topic><topic>PANIFICATION</topic><topic>PATE DE CUISSON</topic><topic>PROPIEDADES REOLOGICAS</topic><topic>PROPRIETE RHEOLOGIQUE</topic><topic>QUALITE</topic><topic>sour-dough</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><topic>TRIGO</topic><topic>Wheat</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Collar Esteve, C</creatorcontrib><creatorcontrib>Benedito de Barber, C</creatorcontrib><creatorcontrib>Martinez-Anaya, M.A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Collar Esteve, C</au><au>Benedito de Barber, C</au><au>Martinez-Anaya, M.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough</atitle><jtitle>Journal of food science</jtitle><date>1994-05</date><risdate>1994</risdate><volume>59</volume><issue>3</issue><spage>629</spage><epage>633</epage><pages>629-633</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Breads from sour doughs were started with Lactobacillus plantarum (L-73, or B-39) or Lactobacillus brevis (L-62)-, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with time; lower resistance to extension; shorter fermentation, less stability, and greater oven rise. Breads had greater volume, lower density, softer crumb and higher slice height. Interactive effects between inoculum and microbial composition of starter were reflected in sensory scores. Adequate sour dough inoculum was lower for heterofermentative strains (10%, L-62) than for homofermentative strains (17.5%, B-39; 25%, L-73), due to deleterious effects on rheological properties</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1994.tb05579.x</doi><tpages>5</tpages></addata></record> |
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| subjects | ACIDIFICACION ACIDIFICATION Bacteria BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE Biological and medical sciences BLE bread CALIDAD Cereal and baking product industries FARINE DE BLE Fermentation Food industries Food science Fundamental and applied biological sciences. Psychology HARINA DE TRIGO lactic acid bacteria Lactobacillus brevis Lactobacillus plantarum LEVADURA LEVURE MASA DE PANADERIA PANIFICACION PANIFICATION PATE DE CUISSON PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE QUALITE sour-dough TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS TRIGO Wheat Yeast |
| title | Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough |
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