Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) identified 16S rDNA analysis, and selected strain (C. CP8) employed to ferment obtain standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed identification, all isolates lacked cpe gene; thus, there is no concern health hazard. Loaf-specific volumes increased addition liquid, freeze-dried, freeze-dried/maltodextrin sourdoughs compared control leavened baker’s yeast only. Following storage (4 days/25 °C), amylopectin retrogradation crumb hardness changes (texture profile analysis) revealed lower degree staling sourdough-fortified breads. Modifications in protein secondary structure fortified doughs breads were FTIR analysis. High amounts organic acids also found sourdough-supplemented breads; butyric isobutyric seemed be responsible characteristic ‘butter-like’ flavor these products (sensory analysis). Overall, liquid or freeze-dried sourdough formulations can improve specific volume, textural characteristics, sensorial properties loaves, along extending shelf life.