Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough

Breads from sour doughs were started with Lactobacillus plantarum (L-73, or B-39) or Lactobacillus brevis (L-62)-, and incorporated at 10, 17.5, or 25%. Lactic and aoetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with time; lower resistance to extension; shorter fermentation, less stability, and greater oven rise. Breads had greater volume, lower density, softer crumb and higher slice height. Interactive effects between inoculum and microbial composition of starter were reflected in sensory scores. Adequate sour dough inoculum was lower for heterofermentative strains (10%, L-62) than for homofermentative strains (17.5%, B-39; 25%, L-73), due to deleterious effects on rheological properties