Fruity sourdough and yeast-leavened breads

The use of mixed-strain starter cultures (MSSCs) for sourdough production can result in sourdoughs and sourdough breads with novel flavour profiles. In the present study, the microbial stability of a Type 3 sourdough production started with a MSSC, composed of the lactic acid bacteria strain Companilactobacillus crustorum LMG 23699 and the yeast strain Wickerhamomyces anomalus IMDO 010110, was checked. The prevalence of both strains during several weeks of cold storage-backslopping cycles, the courses of the pH and total titratable acidity, and the metabolite dynamics highlighted the potential of this MSSC. Also, wholemeal wheat and white wheat breads were produced using commercial baker´s yeast (BY), W. anomalus IMDO 010110 as non-conventional yeast (Wa), sourdough started with Coml. crustorum LMG 23699 (Cc), the latter sourdough supplemented with baker´s yeast (CcBY), sourdough started with the MSSC (CcWa), and the latter sourdough that was refreshed twice before use (CcWaR) as leavening agents. The CcWaR breads had desirable specific volumes, high lactic acid and amino acid concentrations, and a volatile organic compound profile characterized by esters with fruity notes. These characteristics were appreciated during a sensory analysis, as these breads were described as sour and fruity. 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.