Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The , , and showed superior fermentability and acid production capacity when compared with other strains from sourdo...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2022-05, Vol.27 (11), p.3510
Main Authors: Shen, Juan, Shi, Kexin, Dong, Hua, Yang, Kesheng, Lu, Zhaoxin, Lu, Fengxia, Wang, Pei
Format: Article
Language:English
Subjects:
Acetic acid
Acetic acid bacteria
Acetoin
Acid production
Acidification
Acids
Bacteria
Bread
Butyraldehyde
Fermentation
Fermented food
Flavors
Flour
Lactic acid
Lactic acid bacteria
Metabolism
Organoleptic properties
Production capacity
quality
Sourdough
sourdough starter
Strains (organisms)
volatile compounds
Wheat
whole wheat steamed bread
Yeast
Yeasts
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Summary:In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The , , and showed superior fermentability and acid production capacity when compared with other strains from sourdough, which were mixed to produce the compound starter. It was found that the volume of whole wheat steamed bread leavened with compound starter increased by 12.8% when compared with that of the whole wheat steamed bread made by commercial dry yeast (DY-WB). A total of 38 volatile flavors were detected in the whole wheat steamed bread fermented by the compound starter (CS-WB), and the type of volatile flavors increased by 14 species when compared to the bread fermented by the dry yeast. In addition, some unique volatile flavor substances were detected in CS-WB, such as acetoin, 3-hydroxy-butanal, butyraldehyde, cuparene, etc. Moreover, the hardness and the chewiness of CS-WB decreased by 31.1 and 33.7% when compared with DY-WB, respectively, while the springiness increased by 10.8%. Overall, the formulated compound starter showed a desirable improvement in the whole wheat steamed bread and could be exploited as a new ingredient for steamed bread.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27113510