Behavior of the complex micro-ecology in maize and rye flour and mother-dough for Broa throughout storage

• Type: Article in International Scientific Journal
• Date: 2016

Authors

F. Xavier Malcata (Author) FEUP; João M. Rocha (Author) Other

Journal

Title: Journal of Food Quality

Serial No. 0146-9428 Vol. 39 No. 3

Pages: 218-233

ISSN: 0146-9428

Publisher: Hindawi

Indexing

ISI Web of Knowledge

ISI Web of Science

Scopus

Scientific classification

FOS: Engineering and technology

CORDIS: Technological sciences

Associated Projects

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

DOI: 10.1111/jfq.12183

Resumo (PT): Besides water, maize and rye flour are the main constituents of broa ¿ a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother-dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram-negative rods, gram-positive rods (endospore-forming and nonsporing) and gram-positive cocci (catalase+ and catalase¿). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother-dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile.

Language: Hungarian

Type (Professor's evaluation): Scientific

No. of pages: 16