Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread

The application of strains of Lactobacillus paracasei (LP1 and LP2) and Saccharomyces cerevisiae (SC1 and SC2) as starter cultures for sourdough bread making was analyzed. The physicochemical, microbiologial, specific volume, texture, color, microstructural, and sensorial properties of sourdough bread were evaluated. The highest specific volume obtained was for breads made with SC1. Breads made with LP2 or with a combination treatment (LP2/SC1 and LP2/SC2) had improved crumb softness relative to samples with LP1 or with a combination treatment (LP1/SC1 and LP1/SC2). The best scores for sensory analysis were found in breads containing LP2/SC1 in formulation.