Effects of Sourdough Fermentation on Bread Staling

Abstract:

The effects of spontaneous sourdoughs started with pear and navel orange fermentations on the staling of breads，including the hardness，moisture，water activity and starch retrogradation enthalpy. The influence of the isolates on the staling characteristics of the bread was also investigated，and the mechanism of the dominant microorganisms on the bread staling was explored. The results indicated that sourdough fermentation slowed the rate of moisture loss of the bread and inhibited the retrogradation of starch during storage. The starch retrogradation enthalpy of pear sourdough bread （PSB） was 76.01% of that of control （CB），and navel orange sourdough bread （OSB） was 80.66%. In addition，LAB had a positive effect on the reduction of moisture loss and the inhibition of starch retrogradation.