COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY
Sourdough influences in a good way all aspects of the bakery products quality. Sourdough fermentation has gained the worldwide attention due to its positive influence on sensorial, textural, nutritional and shelf life of baked goods. For this work, four commercial starter cultures were selected, in...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2018-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4797 |
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| author | MARIA S. CHIȘ ALINA STURZA ADRIANA PĂUCEAN SIMONA MAN VLAD MUREȘAN ANAMARIA POP SEVASTIŢA MUSTE |
| author_facet | MARIA S. CHIȘ ALINA STURZA ADRIANA PĂUCEAN SIMONA MAN VLAD MUREȘAN ANAMARIA POP SEVASTIŢA MUSTE |
| author_sort | MARIA S. CHIȘ |
| collection | DOAJ |
| description | Sourdough influences in a good way all aspects of the bakery products quality. Sourdough fermentation has gained the worldwide attention due to its positive influence on sensorial, textural, nutritional and shelf life of baked goods. For this work, four commercial starter cultures were selected, in order to assess their influence on products quality. The major lactic bacteria in the starter cultures were: Lactobacillus brevis, Lactobacillus sanfrancisco and according the producer, specific facultative hetero-fermentative lactic strains. The obtained sourdoughs, fermented according to their supplier specifications, were added to wheat dough at 5 - 30 % amount level. The starters’ performance was assessed in 2 stages protocol. Firstly, all starters were assessed by analysing the results of physico-chemical and sensorial properties. In the second stage, three starters were selected and the protocol was performed again. Physico-chemical analyses (porosity, elasticity, H/D, L/w, acidity) were performed according to SR 91/2007. Aroma profile and sensory analysis were assessed using a hedonic test. All starter cultures showed good performance on improving the bread quality in the conditions of this experiment, differences could be noticed in relation to textural and sensorial properties. |
| first_indexed | 2024-12-22T14:16:04Z |
| format | Article |
| id | doaj.art-356fa17738284dff81d82883aa75020f |
| institution | Directory Open Access Journal |
| issn | 1582-540X 1582-540X |
| language | English |
| last_indexed | 2024-12-22T14:16:04Z |
| publishDate | 2018-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-356fa17738284dff81d82883aa75020f2022-12-21T18:23:06ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2018-12-01194423430COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRYMARIA S. CHIȘ0ALINA STURZA1ADRIANA PĂUCEAN2 SIMONA MAN3VLAD MUREȘAN4ANAMARIA POP5SEVASTIŢA MUSTE6University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, Department of Food Engineering, 3-5 Manaștur Street, 400372, Cluj-Napoca, Romania University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, Department of Food Engineering, 3-5 Manaștur Street, 400372, Cluj-Napoca, Romania University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, Department of Food Engineering, 3-5 Manaștur Street, 400372, Cluj-Napoca, Romania University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, Department of Food Engineering, 3-5 Manaștur Street, 400372, Cluj-Napoca, Romania University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, Department of Food Engineering, 3-5 Manaștur Street, 400372, Cluj-Napoca, Romania University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, Department of Food Engineering, 3-5 Manaștur Street, 400372, Cluj-Napoca, Romania University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, Department of Food Engineering, 3-5 Manaștur Street, 400372, Cluj-Napoca, Romania Sourdough influences in a good way all aspects of the bakery products quality. Sourdough fermentation has gained the worldwide attention due to its positive influence on sensorial, textural, nutritional and shelf life of baked goods. For this work, four commercial starter cultures were selected, in order to assess their influence on products quality. The major lactic bacteria in the starter cultures were: Lactobacillus brevis, Lactobacillus sanfrancisco and according the producer, specific facultative hetero-fermentative lactic strains. The obtained sourdoughs, fermented according to their supplier specifications, were added to wheat dough at 5 - 30 % amount level. The starters’ performance was assessed in 2 stages protocol. Firstly, all starters were assessed by analysing the results of physico-chemical and sensorial properties. In the second stage, three starters were selected and the protocol was performed again. Physico-chemical analyses (porosity, elasticity, H/D, L/w, acidity) were performed according to SR 91/2007. Aroma profile and sensory analysis were assessed using a hedonic test. All starter cultures showed good performance on improving the bread quality in the conditions of this experiment, differences could be noticed in relation to textural and sensorial properties.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4797analysisbreadsourdough starter |
| spellingShingle | MARIA S. CHIȘ ALINA STURZA ADRIANA PĂUCEAN SIMONA MAN VLAD MUREȘAN ANAMARIA POP SEVASTIŢA MUSTE COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry analysis bread sourdough starter |
| title | COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY |
| title_full | COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY |
| title_fullStr | COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY |
| title_full_unstemmed | COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY |
| title_short | COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY |
| title_sort | comparative study regarding the efficiency of some commercial lactic starters from the romanian ingredients market for bakery industry |
| topic | analysis bread sourdough starter |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4797 |
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