Colture starter miste per il miglioramento della qualità e della conservabilità di dolci da forno

The bakery products have always been a fundamental element of the Mediterranean diet and their variety in Italy is a demonstration of the wealth of the national bakery and sweet-bakery tradition. In the present study different mixed starter cultures of yeasts and lactic acid bacteria, at different ratios, have been formulated to obtain a sourdough to be employed in the production of brioches. On the basis of the results obtained in laboratory, the best mixtures have been selected to be directly employed for a large scale production The brioches have been submitted to physical and sensorial analyses The results have underlined a clear difference between the brioches produced with the commercial yeast and those produced with sourdough; the last ones, in fact, have shown the best sensorial characteristics and a prolonged shelf-life up to 6 days from the production day.