Affiliation:
1. Instituto de Agroquímica y Tecnología de Alimentos, CSIC. Polígono La Coma s/n. 46980 Paterna, Valencia, Spain
Abstract
The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent advances in the biochemical and technological assessment of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications are reviewed. Metabolite profiles in model and simplified wheat flour systems, performance of breadmaking starters in straight and sourdough systems, and relationships between process conditions, tech nological performance and metabolism of fermentation starters are discussed.
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Cited by
49 articles.
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