Frozen stored barley sourdough: stability and application to wheat bread

Abstract

The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the presence of sucrose and xylanase, and stored frozen for 4, 8, or 12 weeks. During storage, the number of viable cells in the sourdough declined. Softer dough and crumb were obtained after the sourdough was stored for a longer period (4 weeks), while bread specific volume was unaffected by the sourdough storage time. The highest bread specific volume, shape, crumb softness, and sensory liking were obtained with 20% of the sourdough. This study demonstrates the possibility for the industrial application of frozen barley sourdough, since it can improve the quality of bread compared to the native barley flour.