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Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae
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Michele Rigon Spier
Published/Copyright:
September 6, 2007
The application of mixed cultures of lactic acid bacteria (LAB) and yeasts in the baking process may improve a number of important properties of the final bakery products such as flavour, texture and retention of freshness compare to the traditional baker's yeast bread. This study offers the possibility for Brazilian bakers to improve the quality of their products. The methods of sponge-dough and direct-dough fermentation containing Lactobacillus brevis and yeast Saccharomyces cerevisiae were employed to verify the effect of mixed cultures in quality technology of sweet bread dough. According to the results, performance of the breads should be good, because the used flour forms a strong gluten network, retains gas and produces a highly expanded structure in the final bakery products. Sensorial evaluation demonstrated that sweet bread produced by sponge-dough fermentation was more acceptable in regard to softness and taste compared to bread produced by direct-dough fermentation.
Keywords: lactic acid bacteria; lactobacillus brevis; s. cerevisiae; baker’s yeast; sponge dough; bread microbiology
Published Online: 2007-9-6
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Keywords for this article
lactic acid bacteria;
lactobacillus brevis;
s. cerevisiae;
baker’s yeast;
sponge dough;
bread microbiology
Articles in the same Issue
- Article
- Effect of Moisture Content on the Physical Properties of Fibered Flaxseed
- Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae
- Application of Desiccant Technology for Concentrating Liquid Foods - Experimental Investigation
- Adsorption Characteristics of Anthocyanins from Purple-fleshed Potato (Solanum tuberosum Jasim) Extract on Macroporous Resins
- A Non-Contact Computer Vision Based Analysis of Color in Foods
- Dynamic Effect in High Pressure Microbe Inactivation
- Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams
- Drying Behaviour and Energy Requirement for Dehydration of White Onion Slices
- Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper
- Sensitivity Analysis of a CFD Modelling System for Airflow and Heat Transfer of Fresh Food Packaging: Inlet Air Flow Velocity and Inside-Package Configurations
- Strength and Elastic Properties of Cassava Tuber
- Optimization of Carotenoid Production by Aspergillus Carbonarius in Submerged Fermentation Using a Response Surface Methodology
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- Sorption Isotherms of Granny Smith Apples Hot-Air Dried and Texturized by "Controlled Sudden Decompression to the Vacuum"
- Physicochemical Properties of the Josapine Variety of Pineapple Fruit
- Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter
- Proximate Composition of the Apple Seed and Characterization of Its Oil
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