Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries
| Autor: | Gordún Quiles, Elena|||0000-0001-7169-6015, Carbó Moliner, Rosa|||0000-0003-1413-466X, Ginovart Gisbert, Marta|||0000-0002-7888-5107 |
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| Přispěvatelé: | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. Departament de Matemàtiques, Universitat Politècnica de Catalunya. BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos |
| Předmět: |
wheat sourdough
Blat -- Investigació Enginyeria agroalimentària::Agricultura::Conreus herbacis extensius [Àrees temàtiques de la UPC] biochemical stability Spontaneous sourdough microbiological stability Pa -- Microbiologia Wheat Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia [Àrees temàtiques de la UPC] food and beverages Bread - Microbiology |
| Zdroj: | Recercat. Dipósit de la Recerca de Catalunya instname UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) |
| Popis: | The aim of this study was the description and assessment of the biochemical and microbiological stability of a semi-fluid spontaneous wheat sourdough, propagated with the same ingredients in two Catalan (Spanish) bakeries over a period of four months. These sourdoughs were initiated two years ago and have been maintained by continuous refreshments with the only difference of blockage temperature and storage time (5 ºC and < 48 h, or 9 ºC and < 24 h). Both sourdoughs have been characterized as sourdoughs with a lactic acid bacteria/yeast ratio of 1.1/1 and with moderate acidity. Between these two sourdoughs significant differences were observed in parameters related with the acidity, the total titratable acidity and the content of lactic and acetic acids. The two sourdoughs studied along these four months were evaluated as stable on time due to the fact that the samples showed low coefficients of variation. Molecular identification of lactic acid bacteria and yeast strains of this suitable consortium in the near future will be further important knowledge for spontaneous wheat sourdoughs. |
| Databáze: | OpenAIRE |
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