Improving Bread Quality Using Co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04
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Abstract
The co-cultured Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04 were used as a leavening agent. The leavening ability, structural crumb features, texture profile, crumb aroma, and sensory properties of bread were evaluated. The leavening ability for the co-cultures tested was lower than for S. cerevisiae alone. Leavening with co-cultures produced bread crust and crumb that were slightly yellow and bright. Generally, co-cultured bread produced a larger diversity and higher abundance of volatile organic compounds. Superior colour properties, favorable aroma, and decent textural and structural features resulted in higher sensorial ratings for co-cultured bread. We suggest that the use of co-cultures as leavening agents improved bread quality.
References
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Daigle P., Gélinas P., Leblanc D. and Morin A. 1999. Production of aroma compounds by Geotrichumcandidum on waste bread crumb. Food Microbiol. 16: 517–522.
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Nilufer-Erdil D., Serventi L., Boyacioglu D. and Vodovotz Y. 2012. Effect of soy milk powder addition on staling of soy bread. Food Chem. 131: 1132–1139.
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Plessas S., Bekatorou A., Gallanagh J., Nigam P., Koutinas A. A. and Psarianos C. 2008. Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus. Food Chem. 107: 883–889.
Plessas S., Pherson L., Bekatorou A., Nigam P. and Koutinas A. A. 2005. Bread making using kefir grains as baker’s yeast. Food Chem. 93: 585–589.
Pongjaruvat W., Methacanon P., Seetapan N., Fuongfuchat A. and Gamonpilas C. 2014. Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads. Food Hydrocoll. 36: 143-150.
Prost C., Poinot P., Rannou C. and Arvisenet G. 2012. Bread aroma. In “Breadmaking: Improving quality”. 2nd edition. S. P. Cauvain (Ed.), p, 523-561. Woodhead, Cambridge, England.
Rosell C. M., Santos E., Penella J. M. S. and Haros M. 2009. Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition. J. Cereal Sci. 50: 272–277.
Sadoudi M., Tourdot-Maréchal R., Rousseaux S., Steyer D., Gallardo-Chacón J. J., Ballester J., Vichi S., Guérin-Schneider R., Caixach J. and Alexandre H. 2012. Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiol. 32: 243–53.
Scanlon M. G. and Zghal M. C. 2001. Bread properties and crumb structure. Food Res. Int. 34: 841–864.
Stear C. A. 1990. Handbook of breadmaking technology. Elsevier, London and New York.
Ulziijargal E., Yang J. H., Lin L. Y., Chen C. P. and Mau J. L. 2013. Quality of bread supplemented with mushroom mycelia. Food Chem. 138: 70–76.
Authors. 2015.
Watanabe M., Fukuda K., Asano K. and Ohta S. 1990. Mutants of bakers’ yeasts producing a large amount of isobutyl alcohol or isoamyl alcohol, flavour components of bread. Appl. Microbiol. Biotechnol. 34: 154–159.
Zghal M. C., Scanlon M. G. and Sapirstein H. D. 2002. Cellular structure of bread crumb and its influence on mechanical properties. J. Cereal Sci. 36: 167-176.
Ali A., Shehzad A., Khan M. R., Shabbir M. A. and Amjid M. R. 2012. Yeast, its types and role in fermentation during bread making process-A Review. Pak. J. Food Sci. 22: 171–179.
Annan N. T., Poll L., Dedeh S. S., Plahar W. A. and Jakobsen M. 2003. Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation. Eur. Food Res. Technol. 216: 377–384.
Bely M., Stoeckle P., Pomarede I. M. and Dubourdieu D. 2008. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. Int. J. Food Microbiol. 122: 312–320.
Birch A. N., Petersen M. A., Arneborg N. and Hansen A. S. 2013a. Influence of commercial baker’s yeasts on bread aroma profiles. Food Res. Int. 52: 160–166.
Birch A. N., Petersen M. A. and Hansen, Å. S. 2013b. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. LWT - Food Sci. Technol. 50: 480–488.
Bosmans G. M., Lagrain B., Fierens E. and Delcour J. A. 2013. The impact of baking time and bread storage temperature on bread crumb properties. Food Chem. 141: 3301–8.
Caballero R., Olguin P. and Gallardo F. 1995. Evaluation of Kluyveromyces marxianus as baker’s yeast. Food Res. Int. 28: 37–41.
Cauvain S. P. 2004. Improving the texture of bread. In “Texture in food: Solid foods”. Vol. 2. 1st edition. D. Kilcast (Ed.), p, 435-448. Woodhead, Cambridge, England.
Cauvain S. P. 2012. Introducing to bread making. In “Breadmaking: Improving quality”. 2nd edition. S. P. Cauvain (Ed.), p, 1–8. Woodhead, Cambridge, England.
Choi I. and Choi W. S. 2009. Effects of Kokja as a fermentation starter on sponge-and-dough bread properties. J. Kor. Soc. Appl. Biol. Chem. 53: 50–55.
Czuchajowska Z., Pomeranz Y. and Jeffers H. 1989. Water activity and moisture content of dough and bread. Cereal Chem. 66: 128–132.
Daigle P., Gélinas P., Leblanc D. and Morin A. 1999. Production of aroma compounds by Geotrichumcandidum on waste bread crumb. Food Microbiol. 16: 517–522.
Elhariry H. M., Mahmoud R. M., Hassan A. A. and Aly M. A. 2011. Development of co-culture sourdough systems for improving bread quality and delaying staling. Food Biotechnol. 25: 252–272.
Gardner N., Champagne C. P. and Gelinas P. 2002. Effect of yeast extracts containing propionic acid on bread dough fermentation and bread properties. J. Food Sci. 67: 1855–1858.
Gélinas P. 2009. Inventions on baker’s yeast strains and specialty ingredients. Recent Pat. Food Nutr. Agric. 1: 104–132.
Hernandez-Lopez M. J., Prieto J. A. and Randez-Gil F. 2003. Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker’s yeast strains. Antonie Van Leeuwenhoek. 84: 125–34.
Hsu C. 2003. Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chem. 83: 85–92.
Jensen S., Oestdal H., Skibsted L. H., Larsen E. and Thybo A. K. 2011. Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste. J. Cereal Sci. 53: 259–268.
Karao?lu M. M. and Kotancilar H. G. 2006. Effect of partial baking, storage and rebaking process on the quality of white pan bread. Int. J. Food Sci. Technol. 41: 108–114.
Kim H. R., Kim J. H., Bai D. H. and Ahn B. H. 2013. Microbiological characteristics of wild yeast strain Pichia anomala y197-13 for brewing makgeolli. Mycobiology. 41: 139–44.
Kurita O. 2008. Increase of acetate ester-hydrolysing esterase activity in mixed cultures of Saccharomyces cerevisiae and Pichia anomala. J. Appl. Microbiol. 104: 1051–8.
Lampignano V., Laverse J., Mastromatteo M. and Del Nobile M. A. 2013. Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content. Food Res. Int. 50: 369–376.
Lin L. Y., Liu H. M., Yu Y. W. and Lin S. D., and Mau J. L. 2009. Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chem. 112: 987–991.
Mo E. K. and Sung C. K. 2014. Production of white pan bread leavened by Pichia anomala SKM-T. Food Sci. Biotechnol. 23: 431–437.
Mondal A. and Datta A. K. 2008. Bread baking – A review. J. Food Eng. 86: 465–474.
Movahed S., Rooshenas G. and Chenarbon H. A. 2012. Evaluation of the effect of yeast-salt method on dough yield, bread yield and organoleptic properties Iranian Lavash bread. Annals Biol. Res. 3: 595–600.
Nilufer-Erdil D., Serventi L., Boyacioglu D. and Vodovotz Y. 2012. Effect of soy milk powder addition on staling of soy bread. Food Chem. 131: 1132–1139.
Ogunbanwo S. T., Adebayo A. A., Ayodele M. A., Okanlawon B. M. and Edema M. O. 2008. Effects of lactic acid bacteria and Saccharomyces cerevisae co-cultures used as starters on the nutritional contents and shelf life of cassava-wheat bread. J. Appl. Biosci. 12: 612–622.
Pacheco A., Santos J., Chaves S., Almeida J., Leão C. and Sousa M. J. 2012. The emerging role of the yeast Torulaspora delbrueckii in bread and wine production: using genetic manipulation to study molecular basis of physiological responses. in “Structure and Function of Food Engineering”. A. A. Eissa (Ed.), p, 339-370. InTech, Rijeka, Croatia.
Plessas S., Bekatorou A., Gallanagh J., Nigam P., Koutinas A. A. and Psarianos C. 2008. Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus. Food Chem. 107: 883–889.
Plessas S., Pherson L., Bekatorou A., Nigam P. and Koutinas A. A. 2005. Bread making using kefir grains as baker’s yeast. Food Chem. 93: 585–589.
Pongjaruvat W., Methacanon P., Seetapan N., Fuongfuchat A. and Gamonpilas C. 2014. Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads. Food Hydrocoll. 36: 143-150.
Prost C., Poinot P., Rannou C. and Arvisenet G. 2012. Bread aroma. In “Breadmaking: Improving quality”. 2nd edition. S. P. Cauvain (Ed.), p, 523-561. Woodhead, Cambridge, England.
Rosell C. M., Santos E., Penella J. M. S. and Haros M. 2009. Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition. J. Cereal Sci. 50: 272–277.
Sadoudi M., Tourdot-Maréchal R., Rousseaux S., Steyer D., Gallardo-Chacón J. J., Ballester J., Vichi S., Guérin-Schneider R., Caixach J. and Alexandre H. 2012. Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiol. 32: 243–53.
Scanlon M. G. and Zghal M. C. 2001. Bread properties and crumb structure. Food Res. Int. 34: 841–864.
Stear C. A. 1990. Handbook of breadmaking technology. Elsevier, London and New York.
Ulziijargal E., Yang J. H., Lin L. Y., Chen C. P. and Mau J. L. 2013. Quality of bread supplemented with mushroom mycelia. Food Chem. 138: 70–76.
Authors. 2015.
Watanabe M., Fukuda K., Asano K. and Ohta S. 1990. Mutants of bakers’ yeasts producing a large amount of isobutyl alcohol or isoamyl alcohol, flavour components of bread. Appl. Microbiol. Biotechnol. 34: 154–159.
Zghal M. C., Scanlon M. G. and Sapirstein H. D. 2002. Cellular structure of bread crumb and its influence on mechanical properties. J. Cereal Sci. 36: 167-176.
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