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Food Science and Technology International, Vol. 2, No. 6, 349-367 (1996)
DOI: 10.1177/108201329600200601

Reviews

Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación

C. Collar

Instituto de Agroquímica y Tecnología de Alimentos, CSIC. Polígono La Coma s/n. 46980 Paterna, Valencia, Spain

The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent advances in the biochemical and technological assessment of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications are reviewed. Metabolite profiles in model and simplified wheat flour systems, performance of breadmaking starters in straight and sourdough systems, and relationships between process conditions, tech nological performance and metabolism of fermentation starters are discussed.

Key Words: breadmaking • yeast • lactic acid bacteria


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This article has been cited by other articles:


Home page
 Food Science and Technology InternationalHome page
M.A. Martinez-Anaya, A. Devesa, P. Andreu, C. Escriva, and C. Collar
Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinacion de iniciadores microbianos y enzimas en la calidad y conservacion del pan
Food Science and Technology International, January 1, 1999; 5(3): 263 - 273.
[Abstract] [PDF]

Home page
 Food Science and Technology InternationalHome page
M.A. Martinez-Anaya, A. Devesa, P. Andreu, C. Escriva, and C. Collar
Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinacion de iniciadores microbianos y enzimas en la calidad y conservacion del pan
Food Science and Technology International, January 1, 1998; 4(6): 425 - 435.
[Abstract] [PDF]