Development of novel sourdoughs with the use of different cereal flours

BIOT 280

Humberto Hernandez-Sanchez, hhernan@encb.ipn.mx and Ixchel Nava-Arenas. Dept. Graduados e Investigacion en Alimentos, Escuela Nacional de Ciencias Biologicas - Instituto Politecnico Nacional, Carpio y Plan de Ayala, Col. Sto. Tomas, Mexico City, DF, Mexico
Sourdough is an acid tasting mixture of wheat or rye flour and water used for making a bread with characteristics given by the special interactions between lactic acid bacteria and yeasts. The purpose of this work was to study the effect of oats, barley and corn flours on the sourdough fermentation. The starter culture contained a mixture of Lactobacillus sp. C1 and Saccharomyces cerevisiae and was mixed with water and the selected flour and incubated at 27ºC for 8 h to form the sourdough which was used to elaborate bread by the sponge and dough method. The final pH of the sourdoughs ranged from 4.46 (wheat) to 4.91 (whole wheat). The breads of all the non-wheat flours were heavy and compact. Densities ranged from 0.65 (wheat) to 0.92 g/cm3 (oats) and pH ranged from 4.46 (wheat) to 5.2 (whole wheat). The breads prepared from oats and corn were sensorially inferior.
 

Poster Session
5:30 PM-7:30 PM, Wednesday, August 22, 2007 BCEC -- Exhibit Hall - B2, Poster

Division of Biochemical Technology

The 234th ACS National Meeting, Boston, MA, August 19-23, 2007