Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 1
Written by Sabina-Andreea BOBEA, Nastasia BELC, Călina Petruța CORNEA
Bread is one of the main products of Romanian food industry that is always present in the human daily diet. Current trends are to return to traditional bread making methods using biotechnological processes based on the use of certain bacterial cultures and yeasts. Thus, different types of dough fermentation are used in the bakery industry, such as: acidic substances, pure microbial cultures and microbial cultures developed on a nutritious support (acid sourdough). Lactic acid bacteria (LAB) represent an important group of GRAS (Generally recognized as safe) microorganisms, as they are used industrially mainly in the production of fermented foods and beverages. They have a major advantage, being recognized as safe elements in the food industry. Lactic acid bacteria are also used in starter cultures, thus contributing to the sensory characteristics of finished products. The present study review acid dried sourdough starter and how it can improved the sensory properties and bdread's shelf life.
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