Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

Authors

Markus C.E. Belz, University College Cork
Claudia Axel, University College Cork
Elke K. Arendt, University College Cork
Kieran M. Lynch, University College Cork
Brid Brosnan, Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
Elizabeth M. Sheehan, University College Cork
Aidan Coffey, Department of Biological Sciences, Cork Institute of Technology, Cork, IrelandFollow
Emanuele Zannini, University College Cork

ORCID

https://orcid.org/0000-0003-4116-9913

Document Type

Article

Disciplines

Biology

Publication Details

International Journal of Food of Microbiology

© 2018 Elsevier B.V.

Abstract

The challenge remains for the baking industry to reduce salt levels in yeasted bread as directed by governments, retailers and consumers around the world. The two main problems associated with the reduction of salt are a lack of salty taste and the reduction in shelf-life. Both of these issues are addressed in the presented work. A range of breads containing different levels of salt (0.0%, 0.3% and 1.2% of NaCl) in combination with various levels of sourdough (0%, 6%, 12%, 18%, 24%) was produced. The different doughs were analysed for their rheological behaviour. The bread quality characteristics such as loaf volume, crumb structure, staling rate and microbial shelf life were also determined. The sourdoughs were analysed for their different metabolites: organic acids, sugars, exopolysaccharides (EPS), and antifungal compounds. A trained sensory panel was used to perform descriptive analysis of the bread samples. The object of this paper is to use functional sourdoughs, containing Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1 to compensate for the quality problems that occur when salt is reduced in yeasted bread. The application of functional sourdoughs containing exopolysaccharides and/or antifungal substances in salt reduced breads significantly improved the quality. The application of functional sourdoughs allows the reduction of salt to a level of 0.3%.

Recommended Citation

Belz, M.C.E. et al., 2019. Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. International Journal of Food Microbiology, 302, pp.69–79. Available at: http://dx.doi.org/10.1016/j.ijfoodmicro.2018.07.015.