Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

• Published in: Foods Vol. 9; no. 9; p. 1258
• Main Authors: Sidari, Rossana, Martorana, Alessandra, Zappia, Clotilde, Mincione, Antonio, Giuffrè, Angelo Maria
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 08-09-2020; MDPI
• Subjects: Antioxidants; Bacteria; Bakeries; Bioactive compounds; Bioavailability; Biodiversity; Bread; Flour; Food science; Laboratories; Lactic acid; Lactic acid bacteria; Mechanical properties; Observations; Phenolic compounds; phenolics; Phenols; Plant production; Properties (attributes); Rheological properties; Rheology; Sourdough; starter; Starter cultures; Wheat; yeasts; United Kingdom; Italy; bread; DPPH; starter; sourdough; yeasts; lactic acid bacteria; Texture Profile Analysis; phenolics
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9091258

Food consumers make decisions primarily on the basis of a product's nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread.
B450,
B435, and
L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of
B450 and
L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.