Abstract:

A regionally characterized lactic acid bacterium, Lactobacillus sanfranciscensis, isolated from traditional
sourdough in China, was used to ferment wheat flour and wheat bran to make wheat and bran sourdoughs. The impact
of L. sanfranciscensis sourdoughs made from different materials at different substitution levels on the baking and staling
characteristics of bread was investigated. The results revealed that the addition of wheat sourdough significantly improved
specific volume and sensory quality of bread, while the quality of bread with wheat bran decreased, when compared with
the control made from wheat flour. However, bran sourdoughs (10%, 20% and 30%) also significantly improved specific
volume and sensory evaluation scores of bread. Both wheat/bran sourdough and wheat bran were able to improve the
staling characteristics of bread. Within the same storage period, the increase of hardness, moisture migration quantity
and retrogradation enthalpy of sourdough and bran breads all decreased when compared to the control. In addition, the
hardness and retrogradation enthalpy of bran sourdough bread were also lower than those of the corresponding bran
dough bread (BDB).

Key words: Lactobacillus sanfranciscensis, sourdough, yeast dough, staling, bread baking