Sourdough Institute | 2021
Objective & Approach
The Sourdough Institute conducted a fascinating study in 2021 to explore how different yeast species influence sourdough characteristics and bread quality. The study involved sixteen sourdough samples from the Sourdough Library, categorized into two groups based on dominant lactic acid bacteria (LAB) species and varying yeast species. These sourdoughs were refreshed and used in bread making, with parameters such as pH, acidity, rising power, and organic acids concentration measured in both the sourdoughs and the bread crumbs. An expert panel also conducted a sensory evaluation.
Key Findings
Yeast Species and Physico-Chemical Characteristics: The study found that yeast species do not significantly affect the physico-chemical characteristics of sourdoughs and breads. This includes factors like pH, acidity, and organic acids concentration.
Sensory Analysis: While the sensory analysis revealed differences in bread characteristics, these differences were not correlated with the yeast species. This suggests that other factors might be influencing the sensory properties of the bread.
Role of LAB Species: The LAB species had a notable impact on the sourdough’s acidity and organic acid content. This indicates that LAB plays a more critical role in determining the sourdough’s properties compared to yeast species.
Combined Effect of LAB and Yeast: The combined effect of LAB and yeast species did not show significant interactions, reinforcing the idea that LAB is more influential in shaping the sourdough’s characteristics.
Q&A
What was the main objective of the study?
The main objective was to examine the impact of different yeast species on sourdough characteristics and bread quality.
How many sourdoughs were selected for the study, and how were they categorized?
Sixteen sourdoughs were selected and categorized into two groups based on dominant LAB species and varying yeast species.
What parameters were measured in the study?
Parameters measured included pH, acidity, rising power, and organic acids concentration in both sourdoughs and bread crumbs. Sensory evaluation was also conducted by an expert panel.
Did yeast species significantly affect the physico-chemical characteristics of sourdoughs and breads?
No, yeast species did not significantly affect the physico-chemical characteristics of sourdoughs and breads.
What did the sensory analysis reveal about bread characteristics?
Sensory analysis revealed differences in bread characteristics, but these differences were not correlated with yeast species.
Which species had a notable impact on the sourdough’s acidity and organic acid content?
LAB species had a notable impact on the sourdough’s acidity and organic acid content.
Did the combined effect of LAB and yeast species show significant interactions?No, the combined effect of LAB and yeast species did not show significant interactions, suggesting that LAB plays a more critical role in determining the sourdough’s properties.
This study highlights the intricate dynamics between LAB and yeast species in sourdough fermentation, emphasizing the dominant role of LAB in shaping the sourdough’s characteristics. Whether you’re a bread enthusiast or a professional baker, understanding these interactions can help you refine your sourdough baking techniques and achieve better results.
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