Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

• Published in: International journal of food science & technology 2013-12, Vol.48 (12), p.2613-2620
• Main Authors: Bartkiene, Elena, Schleining, Gerhard, Rekstyte, Toma, Krungleviciute, Vita, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Maknickiene, Zita
• Format: Article
• Language: English
• Subjects: Bacteria; Biological and medical sciences; Bread; Dough; Fermentation; Food industries; Food quality; Food science; Foods; Fundamental and applied biological sciences. Psychology; Lactobacilli; Lactobacillus; lupine; Plutonium; Rheology; solid-state fermentation; Sourdough; the rheological properties of doughs; Triticum aestivum; wheat bread
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12257

Summary The aim of this research was to study the effects of solid‐state fermentation (SSF) with Lactobacillus sakei, Pediococcus pentosaceus and P. acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results showed that lactic acid bacteria (LAB) significantly reduced the pH and increased total titratable acidity (TTA) of SSF lupine. The highest protease activity in lupine is excreted by L. sakei (187.1 ± 8.6 PU g−1), and the highest amylase activity, by P. pentosaceus (155.8 ± 7.5 AU g−1). Lupine sourdough has a significant effect on the rheological properties of doughs, which affect the baking characteristics of the final product. In conclusion, it can be said that L. sakei, P. pentosaceus and P. acidilactici could be used for lupine SSF, and the addition of up to the 10% SSF lupine products increases the wheat–lupine bread quality.