Application of Bifidobacterium strains to the breadmaking process

The possible use of bifidobacterial strains from different origin (adult and infant humans, and chicken) as novel starter cultures for breadmaking was evaluated. Fermentative parameters of doughs (pH, volume, total titrable acidity [TTA], lactic and acetic acids production and rheofermentative parameters) and technological parameters of breads (specific volume, bread shape and crumb hardness) were analyzed. Human bifidobacterial strains could replace Lactobacillus strains, commercialized for breadmaking, as they yielded breads with similar characteristics but with the advantage of having softer crumbs. Important differences between the behavior of chicken bifidobacterial strains and human bifidobacterial strains were found when comparing bread TTA, bread shape and bread volume. Breads made with chicken strains showed significantly lower (p < 0.05) specific bread volume than those made with human strains, while showing similar values of TTA. The effects observed when using bifidobacterial strains from different origin as novel starter cultures for breadmaking seemed to depend on the strain and its origin.