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Improvement of quality and shelf-life of wheat bread by using bacterial starter cultures

Objective

The main objective of the project is by the use of pure well-defined acid producing bacteria to produce wheat bread with high, consistent quality, with improved flavour and taste, prolonged freshness and enhanced resistance to mould growth.
Using pure well defined acid producing bacteria, research was carried out to ascertain whether it was possible to produce wheat bread with high, consistent quality, improved flavour and taste, prolonged freshness and enhanced resistance to mould growth.
The work increased knowledge about:
desirable and undesirable properties of starter cultures;
the interaction between yeast and acid producing bacteria;
the influence of the fermentation process on the quality of the bread;
the influence of the raw materials on the quality of the bread;
the relation between objective measurements and the sensory evaluation.

Using the knowedge created it will be possible to develop production methods suitable for industiral plants and to introduce quality control methods based on a scientific understanding of the process.

The results show that in both Germany and Denmark the taste is considered to have at least the same sensory quality as traditional wheat bread. In Spain the taste is judged to be too acid. Results from the participants on volume differ, but bread produced, using 10% of sour dough, seemed to have a little higher volume than control bread without sour dough. The addition of large amounts of sour dough (over 10%) is unsuitable for machine treatment, giving a sticky dough. With respect to shelf life moulds are inhibited to some extent, doubling the mould free period of wheat bread by sour dough addition. Recent work with a mixed starter culture shows that addition of sour dough within a practical range inhibits the growth of rope forming bacteria, giving an increase in shelf life compared to infected bread without the addition of sour dough. It seems clear from the experiments performed so far, that addition of sour dough will inhibit the growth of some microbial organisms, but not all.
The project will increase the knowledge about:

1. desirable and undesirable properties of starter cultures;

2. the interaction between yeast and acid producing bacteria;

3.the influence of the fermentation process on the quality of the bread;

4. the influence of the raw materials on the quality of the bread;

5. the relation between objective measurements and the sensory evaluation.

Using the knowledge created during the project, it will be possible to develop production methods suitable for industrial plants and to introduce quality control methods based on a scientific understanding of the process.

Coordinator

Biotechnological Institute
Address
10,Holbergsvej
6000 Kolding
Denmark

Participants (5)

A/S Paaskebroed
Denmark
Address
17-19 Naverland
2600 Glostrup
Bundesforschungsanstalt für Getreide- und Kartoffelverarbeitung
Germany
Address
Schützenberg 12
32756 Detmold
DANISCO A/S - Danish Distillers
Denmark
Address
10 Raffinaderivej
2300 Copenhagen
Hansen's Laboratorium Danmark A/S
Denmark
Address
10 Boegealle
2970 Hoersholm
Instituto de Agroquimica y Technologia de Alimentos
Spain
Address
11 Jaime Roig
46010 Valencia