Objetivo 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. Ámbito científico natural sciencesbiological sciencesmicrobiologybacteriologyengineering and technologyindustrial biotechnologybioprocessing technologiesfermentation Programa(s) FP2-FLAIR - Multiannual research and development programme (EEC) in food science and technology (FLAIR), 1989-1993 Tema(s) Data not available Convocatoria de propuestas Data not available Régimen de financiación CSC - Cost-sharing contracts Coordinador Biotechnological Institute Aportación de la UE Sin datos Dirección 10,Holbergsvej 6000 Kolding Dinamarca Ver en el mapa Coste total Sin datos Participantes (5) Ordenar alfabéticamente Ordenar por aportación de la UE Ampliar todo Contraer todo A/S Paaskebroed Dinamarca Aportación de la UE Sin datos Dirección 17-19 Naverland 2600 Glostrup Ver en el mapa Coste total Sin datos Bundesforschungsanstalt für Getreide- und Kartoffelverarbeitung Alemania Aportación de la UE Sin datos Dirección Schützenberg 12 32756 Detmold Ver en el mapa Coste total Sin datos DANISCO A/S - Danish Distillers Dinamarca Aportación de la UE Sin datos Dirección 10 Raffinaderivej 2300 Copenhagen Ver en el mapa Coste total Sin datos Hansen's Laboratorium Danmark A/S Dinamarca Aportación de la UE Sin datos Dirección 10 Boegealle 2970 Hoersholm Ver en el mapa Coste total Sin datos Instituto de Agroquimica y Technologia de Alimentos España Aportación de la UE Sin datos Dirección 11 Jaime Roig 46010 Valencia Ver en el mapa Coste total Sin datos
