engleski

Novel yeast and starters in the production of bread

Souring of dough (production of starter) by mixed cultures of bacteria and yeasts was conducted with the aim of making the bakery products with a long shelf life and better organoleptic quality. For this purpose, the mixture of flour (T-500) and water (1:1) was inoculated with chosen starter-cultures of lactic acid bacteria-LAB (Lactobacillus brevis, Lactobacilus plantarum and Lactobacillus sanfranciscensis) and yeast (Saccharomyces uvarum). After the incubation, ten, twenty and thirty percentage of laboratory made starter was added into the final bread dough. Sensorical quality evaluation of the products was performed by Deutsche Landwirtschaft-Geselschaft-method (DLG). It was established that the quality of the product was significantly improved when the starter was added into the final bread dough. The bread produced with 30 % of the starter given by Lactobacillus brevis and Lactobacillus plantarum achieved the best grade (4, 85 of 5, 00). It can be seen from the results that better organoleptical and sensorical quality of the products (aroma, elasticity, shelf life, freshness) was achieved by the adequate selection of starter-cultures for the fermentation of dough (making of starter) and by the adequate quantity of added starter in the final bread dough.

starter-cultures, sourdough, yeast, Lactobacillus

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