IMPACT OF MIXED LACTIC ACID BACTERIAL (LAB) CULTURE ON FLAVORING PROFILE AND QUALITY ATTRIBUTES OF SPRING WHEAT SOURDOUGH BREAD

Wheat is a main ingredient of the bread, so the suitability of mixed culture of Lb. casei, Lb. brevis and Candida humilis was determined for different spring wheat cultivars for the preparation of sourdough bread.Four spring wheat cultivars such as Lasani-2008, Millat-2011, Punjab-2011 and AARI-2011 were analyzed for chemical composition, physical and farinographic parameters.The cultivars were found significantly (P<0.05)different in physicochemical and farinographic parameters.Millat-2011 exhibited the highest scores for all these parameters.Breads prepared from these cultivars were analyzed for pH, titratable acidity, organic acids, and volatile compounds.The sourdough bread prepared was also subjected to analysis of essential amino acids and various sensory attributes.Sourdough bread produced from Millat-2011 had the highest sensory scores.Fermentation by LAB improved the flavoring compounds and amino acid profile of the sourdough bread as compared to yeast leavened bread.The value of lysine improved from 0.16g/100g to 0.39g/100g.Ethanol; 1-propanol, 2-methyl; 1butanol; 2-methyl-1-butanol; 3-methyl ethyl acetate; acetaldehyde; acetic acid; 1-hexanol; benzaldehyde; hexanal; N-hexanal and propanal-2-methyl were found in sourdough bread.