Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalus

The use of mixed-strain starter cultures (MSSCs) for sourdough production can lead to the obtention of sourdoughs and sourdough breads with novel flavour profiles. In the present study, the Type 3 sourdough productions were started with a MSSC composed of the lactic acid bacteria strain Companilactobacillus crustorum LMG 23699 and the yeast strain Wickerhamomyces anomalus IMDO 010110. The MSSC prevailed for at least 12 weeks of cold storage backslopping cycles, highlighting its potential. Also, wholemeal wheat and white wheat breads produced with a sourdough started with the MSSC that was refreshed twice before use (CcWaR) had desirable specific volumes, high lactic acid and amino acid concentrations that could be related to health-promoting characteristics, and a volatile organic compound profile characterized by esters with fruity notes. Further, triangle tests showed that the white wheat CcWaR breads differed from the breads produced using commercial baker's yeast (BY), W. anomalus IMDO 010110 as non-conventional yeast (Wa), and a sourdough started with Coml. crustorum LMG 23699 supplemented with baker's yeast (CcBY). Specifically they were described as fruitier and more sour breads. Moreover, the production of Wa breads represented new and fruity yeast-leavened bread types. Therefore, this leavening agent could be an alternative to obtain breads with a more desirable flavour than BY breads, but without the sourness of sourdough breads. Overall, the present study launched two new bread types characterized by the use of a non-conventional yeast and enhanced fruitiness.