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.

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