Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life

被引：0
作者：
R. Di Monaco
E. Torrieri
O. Pepe
P. Masi
S. Cavella
机构：
[1] University of Naples Federico II,Food Science and Agricultural Department
来源：
Food and Bioprocess Technology | 2015年 / 8卷
关键词：
Exopolysaccharides; Bread shelf life; Sensory physical relation; Lactic acid bacteria;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effect of sourdough obtained with selected exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on the sensory quality of bread during shelf life was investigated. Moreover, the relationship between sensory and instrumental data was studied. Results showed that sourdough containing EPS had a positive effect on sensory perception of bread samples. EPS+ samples showed a lighter brown crust and lighter crumb color and a more open crumb structure than EPS− samples. Only for EPS+ sample, the springiness intensity of the bread did not vary at all during the 21 days, and the hardness and chewiness of bread during storage were well preserved. In addition, EPS+ samples showed a higher acidity than EPS− samples, but no difference was perceived in terms of flavor attributes between samples. A good correlation was found between sensory and instrumental variables, and principal component analysis (PCA) was an effective instrument to classify bread samples on the base of quality changes.
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页码：691 / 701
页数：10
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