Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

The goal of this work was to investigate the use selected starter cultures obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two consortia were set up, containing yeast strain (either commercial Saccharomyces cerevisiae or maltose-negative Kazachstania unispora strain) two strains Lactic Acid Bacteria (LAB), belonging Weissella cibaria Pediococcus pentosaceus species. ability grow in co-culture investigated, no inhibitions recorded between LAB yeasts, that grew proportions deemed desirable for sourdoughs. performance assessed bread, leavening behavior, volume crumb softness, shelf life consumer preference assessed. product obtained consortium S. had superior texture maintained through 5 d storage, well accepted by consumers. Furthermore, both mold free when challenged common cereal contaminants. data showed have good potential improving quality bakery products flours poor technological performance, such as spelt, but interesting nutritional properties sustainable cultivation.