The Effect of Traditional Sourdough Starter Culture and Involved Microorganisms on Sensory and Nutritional Quality of Whole Wheat Bread
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Date
2016-06
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Addis Ababa University
Abstract
Consumers wish to have a wide range of foods that are nutritious and flavorful and have long
shelf life without added preservatives. The objective of this work was to study the effect produced
on whole wheat bread by using natural sourdough starter culture. pH and acidity of natural
sourdough starter culture were measured after 72 hrs of fermentation and sourdough after 24
hrs of fermentation pH and acidity of sourdough bread and commercial yeast bread were
analyzed. Sensory characteristics and nutritional value of wheat sourdough bread and
commercial yeast bread were analyzed. Microfilora of natural sourdough starter culture and
sourdough throughout fermentation were also analyzed. Proximate composition of wheat flour
was analyzed. Traditional sourdough and commercial yeast bread were evaluated for their
acceptability by semi-trained panelists using 9-point hedonic scale. Decreased pH of sourdough
to /4.0/ leads to phytate phytate degradation and as a result phytate content in wheat flour which
is 20.1% Phytic acid in mg/100g was reduced to 6% Phytic acid in mg/100gsourdough bread.
The traditional sourdough bread did not show mould growth after four days storage at room
temperature while commercial yeast bread showed. Among the sensory attributes tested by
panelists, aroma is significantly (p<0.05) differed from that of commercial yeast bread. The use
of natural sourdough starter and fermentation had a number of beneficial effects that include
prolonged shelf life, improved bread flavor and good nutritional value. Sourdough also improves
sensory characteristics such as color, aroma, taste, and texture of breads.
Keywords: Whole wheat; bread; fermentation; traditional sourdough;, microfilora; sensory
characteristics.
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Keywords
Whole wheat; bread; fermentation; traditional sourdough;, microfilora; sensory characteristics.