The effect of sourdough obtained with selected exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on the sensory quality of bread during shelf life was investigated. Moreover, the relationship between sensory and instrumental data was studied. Results showed that sourdough containing EPS had a positive effect on sensory perception of bread samples. EPS+ samples showed a lighter brown crust and lighter crumb color and a more open crumb structure than EPS− samples. Only for EPS+ sample, the springiness intensity of the bread did not vary at all during the 21 days, and the hardness and chewiness of bread during storage were well preserved. In addition, EPS+ samples showed a higher acidity than EPS− samples, but no difference was perceived in terms of flavor attributes between samples. A good correlation was found between sensory and instrumental variables, and principal component analysis (PCA) was an effective instrument to classify bread samples on the base of quality changes.
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The authors are grateful to Marcella Iovinelli for baking bread loafs and helping them in data collection. The author also thank the judges for their dedication and motivation in performing the tests.
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Di Monaco, R., Torrieri, E., Pepe, O. et al. Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life. Food Bioprocess Technol 8, 691–701 (2015). https://doi.org/10.1007/s11947-014-1434-3