Sensory evaluation and staling of bread produced by mixed starter of saccharomyces cerevisiae and l.plantarum

Impact of processed conditions and type of starter cultivars on characteristics of wheat dough bread by using mixed starter cultivars of Sacch. cerevisiae and L. plantarum was estimated. L. plantarum seemed to be more effective in combination with Sacch. cerevisiae on the dough volume. Dough produced by starter containing L. plantarum characterized with lower PH and higher total titratable acidity (TTA) and moisture content, in comparison with control treatment. Highly significant differences in aroma and crumb texture were recorded with bread produced by starter culture containing L. plantarum. The obtained results also revealed significant differences in bread firmness which reflected the staling and its rate among the tested treatments after 1, 3, 5 and 6 days during storage time at room temperature. Data also confirmed a processing technique using L. planturium mixed with Sacch.cerevisia to enhance organoleptic properties of produced bread.