Abstract
Freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters made withLactobacillus sanfrancisco CBI,L. plantarum DC400 andSaccharomyces cerevisiae 141 and/orS. exiguus M14 were used for leavening wheat doughs, and their microbiological, biochemical and breadmaking characteristics were compared with those of Italian traditional doughs produced by baker's yeast. All the doughs fermented with starters had more balanced microbiological and biochemical characteristics than dough started with baker's yeast in which alcoholic fermentation end-products largely predominated. By using starters, the greatest lactic acid bacteria cell number and acetic acid production, were achieved, along with more complete profiles of volatile compounds and greater structural stability of fermented doughs. Fresh-cell starters showed higher microbial functionality and represented the only way to enrich the doughs withS. exiguus M14, some of which survived the freeze-drying process. No differences were detected between the two different types of freeze-dried starters and the subsequent use (10 times) of doughs initially produced with freezedried starters eliminated initial differences in the microbial functionality with respect to fresh-cell starters.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Andres C (1984) Food Process 4: 66–67
Guseva VI, Nosova RI, Buinyakova TL, Bogatyreva TG, Pochevskaya LS, Sharova OF (1980) Khebopek Konditers Promysh 10: 28–30
Sozontova TM, Lopatin VF, Vasin MI, Dudoladova LS (1980) Khlebopek Konditers Promysh 2: 19–20
Vitavskaya AV, El'tsova OP, Orlyuk TM, Matveev AI, Kuzntetsov SM (1980) Khlebopek Konditers Promysh 12: 19–21
Sugihara TF (1978) J Food Prot 41: 977–979
El-Megeed MEA, Sands DC (1986) European Patent 0191408
Wlodarczyk M (1985) Acta Aliment Pol XI: 345–359
Spicher G (1994) Dtsch Lebensm Rundsch 6: 177–180
Barber S, Torner MJ, Martinez-Anaya MA, Benedito de Barber C (1989) Z Lebensm Unters Forsch 189: 6–11
Faid M, Boraam F, Zyani I, Larpent JP (1994) Z Lebensm Unters Forsch 198: 287–291
Barber S, Bàguena R, Benedito de Barber C, Martinez-Anaya MA (1991) Z Lebensm Unters Forsch 192: 46–52
Martinez-Anaya MA, Pitarch B, Gonzalez FJ, Benedito de Barber C (1993) Revista Española de Ciencia y Tecnologia de Alimentos 33: 491–500
Wlodarczyk M, Jezynska B, Warzywoda A (1993) Pol J Food Nutr Sci 2: 33–41
Martinez-Anaya MA, Pitarch B, Benedito de Barber C (1993) Z Lebensm Unters Forsch 196: 360–365
Vollmar A, Meuser F (1992) Cereal Chem 69: 20–27
Javanainen P, Linko YY (1993) J Cereal Sci 18: 171–185
Hino A, Takano H, Tanaka Y (1987) Cereal Chem 64: 269–275
Gobbetti M, Corsetti A, Rossi J, La Rosa F, De Vincenzi S (1994) Ital J Food Sci 1: 85–94
Gobbetti M, Corsetti A, Rossi J (1994) World I Microbiol Biotechnol 10: 275–279
Gobbetti M, Corsetti A, Rossi J (1995) World J Microbiol Biotechnol 11: 625–630
Gobbetti M, Corsetti A, Rossi J (1994) Appl Microbiol Biotechnol 41: 456–460
Gobbetti M, Corsetti A, De Vincenzi S (1995) Ital J Food Sci 2: 91–102
Gobbetti M, Corsetti A, De Vincenzi S (1995) Ital J Food Sci 2: 103–112
Damiani P, Gobbetti M, Cossignani L, Corsetti A, Simonetti MS, Rossi J (1995) Lebensm Wiss Technol (in press)
Gobbetti M, Smacchi E, Fox PF, Stepaniak L, Corsetti A (1996) Lebensm Wiss Technol (in press)
Kline L, Sugihara TF (1971) Appl Microbiol 21: 459–465
Holmes JT, Hoseney RC (1987) Cereal Chem 64: 348–351
Tamine AY, Robinson RK (1985) Yoghurt science and technology. Pergamon, Oxford
Gobbetti M, Simonetti MS, Corsetti A, Santinelli F, Rossi J, Damiani P (1995) Food Microbiol 12: 497–507
Oda Y, Uno K, Ohta S (1986) Appl Environ Microbiol 52: 941–943
Neyreneuf O, Van Der Plaat JB (1991) Cereal Chem 68: 60–66
Hébert C, Roux-Salembien P, Egly JM (1993) Biofutur 128: 3–11
Spicher G (1983) Biotechnology 5. VCH, Wheinheim
Spicher G (1964) Zbl Bakt 118: 453–471
Barber S, Torner MJ, Martinez-Anaya MA, Benedito de Barber C (1988) Rev Agroquim Technol Aliment 28: 79–89
Sugihara TF, Kline L, Mc Cready LB (1970) Bakers Dig 44: 51–56
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Cossignani, L., Gobbetti, M., Damiani, P. et al. The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters. Z Lebensm Unters Forch 203, 88–94 (1996). https://doi.org/10.1007/BF01267776
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF01267776