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<p>The development of specific starter cultures for the bread industry facilitates bread production to meet the consumers’ demand for minimally processed products with a short list of ingredients. We investigated the use of <i>Bacillus</i> spp. ferments combined with sourdough as functional ingredients in breadmaking, and its effect in sensory properties. Of 7 strains of <i>Bacillus</i> that were initially screened, <i>B. amyloliquefaciens</i> Fad We and <i>B. velezensis</i> FUA2155 were selected to evaluate their dose-dependent effect (2.5-0%) on volume and crumb hardening in white flour and 20% bran recipes. In white bread, both strains resulted in the highest volume when used at 2.5% and crumb hardening was delayed. The softest crumb was obtained with 2.5% <i>B. velezensis</i>. In bran bread, only 2.5% <i>B. amyloliquefaciens</i> increased volume and crumb hardening was delayed the most by the sole use of sourdough. <i>Bacillus</i> ferments altered the odour and taste profiles of sourdough bread and decreased consumer acceptance in white sourdough bread at a dose of 2.5%. Reduced consumer acceptance was not observed at a lower dosage or in bran breads. In conclusion, <i>Bacillus</i> spp. can have a beneficial impact in bread volume and staling delaying when used in controlled conditions and its effect on taste and odour are masked by proper dosing and the use of other ingredients.</p>

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Impact of Bacillus spp. fermentation on bread functional and sensory quality

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Maria Robles-Hernandez,
  • Christy Alsado,
  • Wendy Wismer,
  • Michael G. Gänzle

摘要

The development of specific starter cultures for the bread industry facilitates bread production to meet the consumers’ demand for minimally processed products with a short list of ingredients. We investigated the use of Bacillus spp. ferments combined with sourdough as functional ingredients in breadmaking, and its effect in sensory properties. Of 7 strains of Bacillus that were initially screened, B. amyloliquefaciens Fad We and B. velezensis FUA2155 were selected to evaluate their dose-dependent effect (2.5-0%) on volume and crumb hardening in white flour and 20% bran recipes. In white bread, both strains resulted in the highest volume when used at 2.5% and crumb hardening was delayed. The softest crumb was obtained with 2.5% B. velezensis. In bran bread, only 2.5% B. amyloliquefaciens increased volume and crumb hardening was delayed the most by the sole use of sourdough. Bacillus ferments altered the odour and taste profiles of sourdough bread and decreased consumer acceptance in white sourdough bread at a dose of 2.5%. Reduced consumer acceptance was not observed at a lower dosage or in bran breads. In conclusion, Bacillus spp. can have a beneficial impact in bread volume and staling delaying when used in controlled conditions and its effect on taste and odour are masked by proper dosing and the use of other ingredients.