Abstract

The application of mixed cultures of lactic acid bacteria (LAB) and yeasts in the baking process may improve a number of important properties of the final bakery products such as flavour, texture and retention of freshness compare to the traditional baker's yeast bread. This study offers the possibility for Brazilian bakers to improve the quality of their products. The methods of sponge-dough and direct-dough fermentation containing Lactobacillus brevis and yeast Saccharomyces cerevisiae were employed to verify the effect of mixed cultures in quality technology of sweet bread dough. According to the results, performance of the breads should be good, because the used flour forms a strong gluten network, retains gas and produces a highly expanded structure in the final bakery products. Sensorial evaluation demonstrated that sweet bread produced by sponge-dough fermentation was more acceptable in regard to softness and taste compared to bread produced by direct-dough fermentation.

Submitted: April 24, 2007 · Accepted: June 2, 2007 · Published: September 6, 2007

Recommended Citation

Spier, Michele Rigon; Rapacci, Marcia; Dutcosky, Silvia Deboni; and Tedrus, Guilherme de Almeida Souza (2007) "Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae," International Journal of Food Engineering: Vol. 3 : Iss. 5, Article 2.
DOI: 10.2202/1556-3758.1231
Available at: http://www.bepress.com/ijfe/vol3/iss5/art2