The performance microbial culture starter isolated from controlled fermentation sourdough on physicochemical and crust properties of semi volume bread

Achieving the potential properties of sourdough such as inhibition of microbial spoilage, nutritional, staling delay and physicochemical properties in bread is prominently associated with controlled fermentation. In new fermentation technologies therefore, sourdough potential capabilities to create adequate alternatives for bakery additives is increasingly enhanced. In this study, the effect of sugar contents (0.5, 1, 1.5%) and sourdough fermentation times (8, 16, 24 h), containing specific starter culture (Lactobacillus plantarum) isolated from a traditional sourdough were evaluated on semi-volume physicochemical and crust properties. For this purpose, after preparation of sourdough semi-volume bread under mentioned treatments, the texture profile analysis (TPA) and porosity were determined by measuring crumb cohesiveness, springiness and chewiness during 4 days, based on split plot statistical design and browning index (BI) and chroma (C)* index were investigated bread crust 2 h after baking. According to the results, the minimum and maximum bread crumb cohesiveness after 96 hours, were observed respectively in samples produced with sourdough after 24 h fermentation and 1% sugar content, and after 24 h fermentation and 0.5% sugar content. Furthermore, minimum and maximum bread crumb springiness, were observed respectively in samples produced with sourdough after 8 h fermentation and 0.5% sugar content, and after 8 h fermentation and 1.5% sugar content and minimum and maximum bread chewiness in samples produced with sourdough after 24 h fermentation and 1.5% sugar content, and after 8 h fermentation and 1% sugar content after 96 hours. Furthermore, the maximum amount of porosity was obtained after 24 h sourdough fermentation and 0.5% sugar content, while the lowest amount was obtained after 24 h sourdough fermentation and 1.5% sugar content, 48 h after baking.