Comparing the effects of fresh and dried sourdough on the sensory characteristics and staling of pan bread

The effect of fresh and freeze-dried sourdoughs containing Lactobacillus plantarum and Lactobacillus reuteri on sensory characteristics and crumb firmness of pan bread was studied. The freeze drying process significantly decreased the number of lactobacilli in the sourdough. Nevertheless, Lactobacillus reuteri showed more resistance to the drying process than Lactobacillus plantarum. Breads with higher loaf volumes and less moisture content were obtained when freeze-dried sourdough containing Lactobacillus reuteri was used. Crumb firmness increased upon storage for all the treatments. Both fresh and freeze-dried sourdough containing Lactobacillus reuteri produced bread with the least crumb firmness during storage. Sensory scores (after 72 h storage) for breads prepared from freeze-dried sourdoughs containing Lactobacillus reuteri were higher than those of other treatments. In conclusion, Lactobacillus reuteri can be regarded as suitable starter culture for production of dried sourdough.