Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread
DOI:
https://doi.org/10.47430/ujmr.1611.014Keywords:
Effect, Fermented dough, Organoleptic quality, Shelf life, SpontaneuosAbstract
The study was carried out to determine the effect of fermented dough (sourdough) containing lactic acid bacteria on the organoleptic quality and shelf life of bread. Spontaneous fermentation of three commonly used wheat flour was carried out for 120 hours (5 days) at ambient temperature and at 33⁰ C . The average total lactic acid bacteria counts during dough fermentation were 2.0 x 107, 1.8 x 107 and 1.7 x 107cfu/g for flour A, B and C fermented doughs respectively. A total of seven Lactobacillus species were isolated; Lactobacillus fermentum, Lactobacillus sanfransicensis, Lactobacillus casei, Lactobacillus pontis, Lactobacillus brevis, Lactobacillus plantarum and Lactoacillus acidophilus. Percentage overall acceptance of the experimental bread samples was highest (79.00%) in the bread samples with 20% fermented dough concentration. The highest minimum mould-free shelf life was 8 days in both the 15% and 20% fermented dough bread as compared to the control bread baked with yeast and commercially purchased bread. Finally, the use of fermented dough in bread production was found to improve the sensory quality and shelf life of bread.
Downloads
References
Arendt, E.K., Ryan, L.A.Dal, and Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology, 24 (2) : 165 - 174.
https://doi.org/10.1016/j.fm.2006.07.011
Bolourian, S. and Khodaparast, M. H. (2010). Effect of lactic acid fermentation (Lactobacillus plantarum) on physiochemical, flavour, staling and crust properties of semi volume bread (Baguette). World Applied Sciences Journal, 2 : (5) : 490 - 498.
Boboye, B., Dayo-Owoyemi, I., and Akinsoye, F.A. (2008). Organoleptic analysis of doughs fermented with yeast from a Nigerian palmwine (Elaeis guinensis) and certain commercial yeasts. Open Microbiology Journal, 2: 15-119.
Brümmer, J.M., and Lorenz, K. (1991). European developments in wheat sourdoughs. Cereal Foods World 36: 310-314.
Chavan, R. S. and Chavan, S. R. (2011). Sourdough Technology-A Traditional Way for Wholesome Foods: A Review. Comprehensive Reviews in Food Science and Food Safety, 10: (3): 169-182.
https://doi.org/10.1111/j.1541-4337.2011.00148.x
Corsetti, A., and Settanni, L. (2007). Lactobacilli in sourdough fermentation. Food Research International. 40: 539-558.
https://doi.org/10.1016/j.foodres.2006.11.001
Dalié, D. K. D., Deschamps, A.M., Richard- Forget, F. (2010). Lactic acid bacteria - Potential for control of mould growth and mycotoxins: A review. Food Control, 21 370 - 380.
https://doi.org/10.1016/j.foodcont.2009.07.011
Dal Bello, F., Clarkea, C.I., Ryana, L.A.M., Ulmera, H., Schobera, T.J., Strömc, B. K., Sjögrend, S. J. Van Sinderenb, D., Schnürerc, J. and Arendt, E.K. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science, 45: 3 : 309-318.
https://doi.org/10.1016/j.jcs.2006.09.004
Di Cagno, R., De Angelis, M., Corsetti, A.P., Lavermicocca, P., Arnault, P., Tossut G., Gallo and Gobbetti, M. (2009). Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties. Food Microbiology, 20:67-75.
https://doi.org/10.1016/S0740-0020(02)00102-8
De Vuyst L. and Neysens P. The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science and Technology. 2005;16:43-56.
https://doi.org/10.1016/j.tifs.2004.02.012
De Vuyst, L., Vrancken, G., Rimaux, T., Weckx, S. and Leroy, F. (2011). Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation. Applied Environmental Microbiology, 77(8):2716-2726. doi:10.1128/AEM.02470-10.
https://doi.org/10.1128/AEM.02470-10
De Vuyst, L., and Vancanneyt, M. (2007). Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology, 24: (2): 120-127.
https://doi.org/10.1016/j.fm.2006.07.005
Dike, K.S., Sanni, A.I. (2010). Influence of starter culture of lactic acid bacteria on the shelf life of agidi, an indigenous fermented cereal product. African Journal of Biotechnology, 9(46): 7922-7927.
https://doi.org/10.5897/AJB09.1203
Gerokova, P., Petrulakova, Z. and Sturdik,E. (2011). Importance of lactobacilli for bread-baking industry. Acta Chimica Slovaca, 4 :2:118 - 135
Gobetti, M., Corsetti, A. & Rossi, J. (1994). The sourdough microflora: interactions between lactic acid bacteria and yeasts. Applied Microbiology and Biotechnology, 41: 456-460.
https://doi.org/10.1007/s002530050172
Gobbetti, M. (1998). The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science and Technology, 9 : 267 - 274.
https://doi.org/10.1016/S0924-2244(98)00053-3
Gobbetti, M., Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S. and Corsetti, A.(2000). Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B. doi: 10.1128/AEM.66.9.4084-4090.2000 Applid Environmental Microbiology, 66: 9: 4084-4090.
https://doi.org/10.1128/AEM.66.9.4084-4090.2000
Gobbetti, M., De Angelis, M., Corsetti, A. and Di Cagno, R. (2005). Biochemistry and physiology of sourdough lactic acid bacteria. Trends in Food Science, 16:57 - 69.
https://doi.org/10.1016/j.tifs.2004.02.013
Gobbetti, M. (1998). The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Science Technology, 9: 267-274.
https://doi.org/10.1016/S0924-2244(98)00053-3
Gobbetti, M., Coda, R., Rizzello, C. G., Nigro, F., De Angelis, M. and Arnault, P. (2008). Long-term fungal inhibitory activity of water soluble- extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage. Applied and Environmental Microbiology, 74 : 23: 7391 - 7398.
https://doi.org/10.1128/AEM.01420-08
Gobbetti, M., Rizzello, J. C., Di Cagno, R., De Angelis, M. (2009). Sourdough lactobacilli and celiac disease. Food Microbiology, 24:187-196.
https://doi.org/10.1016/j.fm.2006.07.014
Gül, H., Özçelik, S., Sağdiç, O., and Certel,M. (2005). Process Biochemistry, 40: 691-697.
https://doi.org/10.1016/j.procbio.2004.01.044
Hamadi, S.H., Boecker, G., Vogel, R.F. , and Hammes, W.P. (2002). Microbiological and chemical analysis of fermented sorghum dough for kisra production. Applied Microbiology, 37: 728-731.
https://doi.org/10.1007/BF00174836
Hammes, W.P., Brandt, M.J., Francis, K.L., Rosenheim, J., Seitter, M.F.H., Vogelmann, S.A., (2005). Microbial ecology of cereal fermentations. Trends in Food Science Technology, 16, 4-11.
https://doi.org/10.1016/j.tifs.2004.02.010
Katina, K., E. Arendt, K.H., Liukkon, K., Autio, L., Flander and Poutanen, K. (2006). Optimization of sourdough process for improved sensory profiles and texture of wheat bread. Food Science and Technology, 39: 1189-1202.
https://doi.org/10.1016/j.lwt.2005.08.001
Kim, W. J., Jung, S. W., Lee, K. G. Kim, C.W. and Noh, W. S. (2008). Fermentation characteristics of exopolysaccharides - producing lactic acid bacteria from sourdough and assessment of the isolates for industrial potentials. Journal of Microbiology and Biotechnology, 18: 7 : 1266 - 1273.
Korakli, M., Ehrmann, M. A., Dousset, X., Ganzle, M. G. and Vogel, R. F. (2004). Lactobacillus hammesii sp. nov., isolated from French sourdough. International Journal of Systemic and Evolutionary Microbiology, 2004 as DOI 10.1099/ijs.0.63311-0.
Luangsakul, N., Keeratipibul, S., Jindamorakot, S. and Tanasupawat,S. (2009). Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand. Food Science and Technology, 42 : 8 : 1404-1412.
https://doi.org/10.1016/j.lwt.2009.03.007
Lund, B., Hansen, A., and Lewis, M.J. (1989). The influence of dough yield on acidification and production of volatiles in sourdoughs. Food Science Technology, 22: 150-153.
Meignen, B., Onno, B., Gelinas, P., Infantes, M., Guilos, S., and Cahagnier, B. (2001). Food Microbiology, 18: 239-245.
https://doi.org/10.1006/fmic.2000.0395
Mellen, P., Walsh, T., and Herrington, D. (2008). Nutrition, Metabolism and Cardiovascular Diseases, 18: 283-290.
https://doi.org/10.1016/j.numecd.2006.12.008
Mehmood, T., Tariq, M., Syed, A. A., and Shabana, M. (2009).Isolation and Identification of Wild Strains of Lactic Acid Bacteria for Yoghurt Preparation from Indigenous Dahi. Pakistan Journal of Nutrition, 8 (6):866-871.
https://doi.org/10.3923/pjn.2009.866.871
Messens, W., De Vuyst, L. (2002). Inhibitory substances produced by Lactobacilli isolated from sourdoughs- a review. International Journal of Food Microbiology, 72: 32-43.
https://doi.org/10.1016/S0168-1605(01)00611-0
Muhialdin, B. J. and Zaiton H. (2011). Screening of Lactic Acid Bacteria for Antifungal Activity against Aspergillus oryzae. American Journal of Applied Sciences 8 (5):447-451, 2011,
https://doi.org/10.3844/ajassp.2011.447.451
Ottogalli, G., Galli, A., and Foschino, R. (1996). Italian bakery products obtained with sourdough: characterization of the typical microflora. Advanced Food Science, 18: 131-144.
Pattison, T. L., Lindsay, D., and Von Holy,A. (2004). Natural antimicrobials as potential replacements for calcium propionate in bread. South African Journal of Science, 100: 342-348.113
Plessas, S., Bekatorou. A. J., Gallanagh B, P., Nigam B., Koutinas, A., Psarianos, C. (2008). Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus. Food Chemistry, 107: 883 - 889.
https://doi.org/10.1016/j.foodchem.2007.09.010
Rollan, G., Gerez, C.L., Dallagnol, A.M.,Torino, M.I., and Font, G. (2010). Update in bread fermentation by lactic acid bacteria. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology A. Mendez-Vilas (Ed.). Pp 1168-1174.
Rehmen, S., Paterson, A. and Piggot, J. R. (2006). Flavour in sourdough breads: a review. Trends in Food Science & Technology, 17 (2006) 557 - 566.
https://doi.org/10.1016/j.tifs.2006.03.006
Rehman, S., Nawaz, H., Hussain, S. And Ahmad, M. M. (2007). Effect of sourdough on the quality and shelf life of bread. Pakistan Journal of Nutrition, 6 : 6 : 562 - 565.
https://doi.org/10.3923/pjn.2007.562.565
Rubayyi, K.A, Gawad, I. A., and Fatah, A. M. (2010). Identification and Characterization of Dominant Lactic Acid Bacteria Isolated from Traditional Rayeb Milk in Egypt. Journal of American Science, 6(10):728-735.
Saeed, M. (2009). Isolation characterization and utilization of starter culture for the production of sourdough bread. Published Ph.D. thesis, National Institute of Food Science and Technology, University of Agriculture, Faisalabad.
Saeed, M., Anjum, F. M., Zahoor, T., Nawaz, H. and Rehman, S. (2009). Isolation and characterization of starter culture from spontaneous fermentation of sourdough. International Journal of Agriculture & Biology, 11 : 329 - 332.
Savic, D., Savic, T., Skrinjar, M. and Jokovic, N. (2006). Profile of lactic acid bacteria in rye flour and sourdough. Journal of Culture Colections, 5 : 1 : 38 - 45.
Sameen, A., Anjum, F.M., Huma, N., and Khan, M.I., (2010). Comparison of locally isolated culture from yoghurt (Dahi) with commercial culture for production of mozzarella cheese. International Journal of Agriculture and Biology, 12: 231-236.
Scheirlinck, I., Meulan, R. V., Schoor, A. V., Vancanneyt, M., Vuyst, L., Vandamme,P. And Geert, H. (2007). Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs. Applied and Environmental Microbiology, 73 : 6262 - 6269. No. 19 0099-2240/07/$08.00_0 doi:10.1128/AEM.00894-07.
https://doi.org/10.1128/AEM.00894-07
Tafti, A. G., Seyed, Seyed, H. P., Hesari, J., Bahrami, A. and Bonab, E. S. (2013). Physicochemical and functional properties of spray-dried sourdough in breadmaking. doi: 10.1177/1082013212452415. Food Science and Technology International, 19 : 3: 271-278
https://doi.org/10.1177/1082013212452415
Tieking, M. (2005). Production of prebiotic exopolysaccharides by lactobacilli. Unpublished Ph.D thesis, University of Munchen, Germany.
Thiele, C., Gänzle, G. and Vogel, R.F. (2002). Physico-chemical and functional properties of spray-dried sourdough in breadmaking: Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavour. Cereal Chemistry, 79 : 45 - 51.
https://doi.org/10.1094/CCHEM.2002.79.1.45
Vogel, R. F., Knorr, R., Muller, M. R. A., Steudel, U., Ganzle M. G., and Erhmann, M. (2009). Non-dairy lactic fermentations: the cereal world. Antonnie Van Leeuwenhoek, 76:403- 411.
https://doi.org/10.1007/978-94-017-2027-4_27
Wakil, S. M., Onilude, A. A., Adetutu, E. M. and Ball, A. S. (2008). PCR-DGGE finger prints of microbial succession changes during fermentation of cereal- legume weaning foods. African Journal of Biotechnology, 7:24:4643-4652.
Zannini, E. Curtis, J. M. and Gänzle, M. G. (2013). Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread. http://dx.doi.org/10.1128/AEM.03784- 12.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 UMYU Journal of Microbiology Research (UJMR)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
