Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. MA418 (amylolytic their potential single or co-culture starters fermented buns containing different levels of sugar (control 9% reduced 0, 3, 6%). Cell counts, pH development, organic acids were determined before after (30 °C, 24 h) physical properties (color, volume, pore structure, texture) produced thereof baking. Sourdoughs started with and/or developed up to log 9.2 CFU/g presumptive h, assertiveness added species was confirmed by MALDI-TOF MS. Acetic mannitol only detected (single co-culture) 2.5 mg/g 9.8 mg/g, respectively. The applied influenced buns. Sourdough had higher volume slice area, softer crumb; contrast, a finer structure. In summary, both showed high content.