Plessas, S., Bekatorou, A., Gallanagh, J., Singh - Nee Nigam, Poonam, Koutinas, A. A. and Psarianos, C. (2008) Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp bulgaricus or Lactobacillus helveticus. FOOD CHEMISTRY, 107 (2). pp. 883-889. [Journal article]
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Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life: Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus mixed with the lactose fermenting yeast Kluyveromyces marxianus as alternative baker's yeast. Control sourdough breads (K marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC-MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC-MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with K marxianus and L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests. (C) 2007 Elsevier Ltd. All rights reserved.
|Item Type:||Journal article|
|Faculties and Schools:||Faculty of Life and Health Sciences|
Faculty of Life and Health Sciences > School of Biomedical Sciences
|Research Institutes and Groups:||Biomedical Sciences Research Institute > Infection and Immunity/Microbiology|
Biomedical Sciences Research Institute
|Deposited By:||Dr Poonam Singh - Nee Nigam|
|Deposited On:||21 Dec 2009 10:12|
|Last Modified:||04 Aug 2011 08:48|
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