Microflora of the sourdoughs of wheat flour bread. X: Interactions between yeasts and lactic acid bacteria in wheat doughs and their effects on bread quality

Abstract

Cereal Chem. 67(l):85-91 The action of five yeasts (Saccharomyces cerevisiae, S. fructuum, lactic acid bacteria level did not improve the performance of the microCandida boidinii, C. guilliermondii, and Hansenula subpelliculosa) and organisms used. All combinations containing S. cerevisiae gave bread six lactic acid bacteria (Lactobacillus plantarum, L. plantarum ssp. arabi- of high quality. Mixtures of S. cerevisiae and other yeasts improved baking nosus, L. brevis, Streptococcusfaecium, and Leuconostoc mesenteroides) performance when lactic acid bacteria were included. C. boidinii or S. were studied in wheat doughs, individually and in combinations varying fructuum mixed with S. cerevisiae gave better results than H. subpelliin type, number, and proportions of microorganisms. Fermentative and culosa or C. guilliermondii. L. plantarum followed by L. brevis and rheological properties of the doughs and baking quality of the resulting Streptococcus faecium resulted in better bread quality than the other bread were evaluated. Except for S. cerevisiae, an increase in yeast or lactic acid bacteria used. Interactions between yeasts and lactic acid bacteria and their respective role in wheat doughs have not been well established (Pederson 1979). Fermentative activity (pH, total titratable acidity [TTA], acetic and lactic acid production, fermentation quotient) (Spicher et al 1981, 1982), proteolytic activity (Spicher and Nierle 1984a,b), and baking performance (pH, TTA, sensory characteristics of bread) have been shown to depend on process conditions (temperature, dough yield) (Spicher and Rabe 1980, 1983) and on type and proportions of yeasts when yeast is added to rye sourdoughs inoculated with homo- and heterofermentative lactobacilli (Spicher et al 1981, 1982; Spicher and Nierle 1984 ab). The behavior of yeasts and lactic acid bacteria individually and in selected combinations in Spanish wheat doughs has been studied previously (Barber et al 1983; 1985a,b,c; 1987; 1988a,b; Martinez-Anaya et al 1988). Fragmentary information has been published concerning the microflora from the San Francisco French bread sourdough (Saccharomyces exiguus and Lactobacillus sanfrancisco) (Sugihara et al 1971, Kline and Sugihara 1971, Saunders et al 1972) and saltine cracker processes (Fields et al 1982), but relationships to the quality of their respective baked products have not been determined. This paper makes a systematic study of the interactions in wheat flour doughs between five yeasts and six lactic acid bacteria isolated from Spanish wheat doughs and their effects on bread quality.