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

João M. Rocha*, F. Xavier Malcata

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)
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Abstract

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.
Original languageEnglish
Pages (from-to)218-233
Number of pages16
JournalJournal of Food Quality
Volume39
Issue number3
DOIs
Publication statusPublished - 2016

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