Javascript must be enabled to continue!
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production
View through CrossRef
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.
Title: Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production
Description:
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast.
Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation.
Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes.
However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation.
This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures.
Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.
Related Results
Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread
Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread
Abstract
This study aims to study the effect of the length of the time of final fermentation (final proofing) in making Japanese Milk Bread. This research was conducted at th...
Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste
Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste
Surplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue a...
Modification of Sourdough Using Snake Fruit Starter
Modification of Sourdough Using Snake Fruit Starter
This research investigated the use of snake fruit (Salacca zalacca) as a sourdough starter, aimed at promoting the utilization of snake fruit in culinary products and understanding...
Effect of Using Sourdough Yeast And The Long Time of Final Proofing On The Physical Properties of Flashed Bread
Effect of Using Sourdough Yeast And The Long Time of Final Proofing On The Physical Properties of Flashed Bread
The use of natural yeast such as sourdough is an alternative choice in making bread. Apart from using yeast to produce good white bread, the final proofing time also affects the ch...
Establishment of a spontaneously started sourdough in Vietnam
Establishment of a spontaneously started sourdough in Vietnam
The use of sourdoughs in bread baking in Vietnam has recently been increased but little is known about microorganisms in those sourdoughs. This study was to assess changes in pH va...
Mutu Starter Kering Yoghurt Probiotik Di Berbagai Suhu Selama Penyimpanan
Mutu Starter Kering Yoghurt Probiotik Di Berbagai Suhu Selama Penyimpanan
<p>Penentuan masa simpan starter kering yoghurt probiotik bermanfaat untuk mengetahui kondisi penyimpanan yang optimal bagi starter kering. Mutu starter kering yang diuji mel...
Effect of pectin and emulsifiers on quality and stability of wheat composite bread
Effect of pectin and emulsifiers on quality and stability of wheat composite bread
Fortification and supplementation of wheat flour with other flour sources containing essential amino acids such as lysine, for bread production could help overcome the problem of p...
Cereal-Based Derivatives as Functional Fortifiers of Sourdough Bread: Nutritional, Antioxidant and Quality Insights
Cereal-Based Derivatives as Functional Fortifiers of Sourdough Bread: Nutritional, Antioxidant and Quality Insights
Fortifying sourdough bread with functional ingredients is an effective strategy to enhance nutritional value, bioactive content, and sensory quality. The novel strain Lactiplantiba...

