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Liquid sourdough fermentation: industrial application perspectives.
P Carnevali1, R Ciati, A Leporati
1Barilla G&R f.lli SpA, Via Mantova 166, 43100 Parma, Italy. p.carnevali@barilla.it
Food Microbiology
|September 30, 2006
Summary
Liquid sourdough fermentation enhances bakery product flavor and texture. This study optimized liquid sourdough processes, developing an industrial technology that improved bread
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Sourdough fermentation is crucial for improving flavor, texture, nutritional value, and shelf-life of bakery products.
- Barilla R&D has focused on liquid sourdough fermentation, exploring its advantages over traditional methods.
- The microbiota of sourdough, particularly lactic acid bacteria and yeasts, significantly impacts final product characteristics.
Purpose of the Study:
- To investigate the influence of liquid sourdough fermentation on the organoleptic profile of industrial bread.
- To optimize and standardize liquid sourdough fermentation parameters for laboratory and pilot plant scale.
- To develop an industrial technology for liquid sourdough fermentation.
Main Methods:
- Selection and testing of specific lactic acid bacteria and yeast strains for liquid sourdough fermentation, both individually and in combination.
- Optimization and standardization of fermentation parameters.
- Development of a laboratory and pilot plant liquid fermentation process.
- Comparative organoleptic analysis of industrial bread produced with liquid sourdough versus traditional baker's yeast bread.
Main Results:
- Only a limited number of lactic acid bacteria strains proved suitable for liquid fermentation, either alone or with yeasts.
- Successful development of an industrial liquid sourdough fermentation technology.
- Liquid sourdough-derived bread exhibited a distinct organoleptic profile compared to bread made with baker's yeast alone.
Conclusions:
- Liquid sourdough fermentation offers advantages for bakery product development.
- The study successfully established a viable industrial technology for liquid sourdough production.
- Liquid sourdough significantly impacts the sensory attributes of bread, offering a differentiated product.
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