Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread ... View Full Text


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Article Info

DATE

2010-04

AUTHORS

Edith K. Hüttner, Fabio Dal Bello, Elke K. Arendt

ABSTRACT

The use of sourdough in wheat and rye breads has been extensively studied; however, little is known about its potential effect when baking oat bread. Consequently, the impact of sourdough on oat bread quality was investigated. Two different sourdoughs were prepared from wholegrain oat flour without the addition of starter cultures, by continuous propagation at 28 (SD 28) or 37 °C (SD 37) until the composition of the lactic acid bacteria remained stable. The dominant LAB were identified by sequence analysis of the 16S rDNA isolated from pure cultures. LAB from SD 28 belonged to the species Leuconostoc argentinum, Pedicoccus pentosaceus and Weissella cibaria, while Lactobacillus coryniformis dominated SD 37. The isolated LAB were further used as starter cultures for the production of oat sourdoughs. Fundamental rheology revealed softening of the sourdoughs compared to non-acidified and chemically acidified controls, which could not be attributed to proteolytic activity. Incorporation of oat sourdough into an oat bread recipe resulted in significantly increased loaf-specific volume as well as improved texture, independent of addition level or sourdough type. Overall, the results of this study show that sourdoughs containing lactic acid bacteria isolated from oats have the potential to enhance oat bread quality. More... »

PAGES

849-857

References to SciGraph publications

  • 1998. Sourdough breads and related products in MICROBIOLOGY OF FERMENTED FOODS
  • 1995-11. Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer in WORLD JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
  • 1992-05. Storage of packaged white bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2009-05. Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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    http://scigraph.springernature.com/pub.10.1007/s00217-010-1236-4

    DOI

    http://dx.doi.org/10.1007/s00217-010-1236-4

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