Changes in large-deformation properties during dough fermentation by Lactobacillus strains and their relationship with microstructure

Cambios en las propiedades de deformación de la masa durante la fermentación por Lactobacillus y su relación con la microestructura

J. Colín-Orozco^1,4, J. Chanona-Pérez², M. de J. Perea-Flores³ and R. Pedroza-Islas⁴*

¹ Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada. Unidad Legaria, Calzada. Legaria No. 694 Col. Irrigación, Delegación Miguel Hidalgo, México D.F., C.P. 11500.

² Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional. Unidad Profesional Lázaro Cárdenas, Prolongación de Carpio y Plan de Ayala s/n. Col. Santo Tomás, Delegación Miguel Hidalgo México, D. F., C.P. 11340.

⁴ Universidad Iberoamericana. Prolongación Paseo de la Reforma 880, Lomas de Santa Fé, México Distrito Federal CP. 01219. *Corresponding author. E-mail: ruth.pedroza@ibero.mx.

Received February 4, 2014.
Accepted May 19, 2014.

Abstract

Assessment of the microstructural changes that occur in wheat doughs during fermentation due to the Lactobacillus type (Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus sanfranciscensis), and the changes associated to mechanical properties. To dough with a dough yield (DY) of 150 were added 50 mL of inoculum (10⁹ CFUmL^-1) and fermented at 35°C for 24 h (76% RH). The uniaxial extensibility of the dough was determined at 0, 6, 12, 18 and 24 h of fermentation using a texture analyzer equipped with a Kieffer rig. The microstructure was observed by means of a Scanning Electron Microscope (SEM), and the images were analyzed to determine the fractal dimension (FD_{S DBC}) and Entropy (Ent). In all cases, the maximum extensibility (E_m) and the maximum resistance (R_m) of the doughs decreased with the progress of fermentation. Lb. plantarum and Lb. sanfranciscensis reduced E_m by 4-0 and 42%, respectively, while DY decreased by more than 85%. Fermentation increased the structural complexity of trie dough by raising its FD_{S DBC} and Ent values, with differences depending on the type of bacteria. These results provide adequate criteria for the selection of bacteria for the development of sourdoughs and for understanding the structural and mechanical changes that occur during fermentation.

Keywords: lactobacilli, sourdough, mechanical properties, fractal dimension, microstructure.

Se evaluaron los cambios microestructurales que ocurren en la masa de trigo durante la fermentación por efecto del tipo de lactobacilo (Lactobacillus plantarum, Lactobacillus brevis y Lactobacillus sanfranciscensis), así como los asociados a las propiedades mecánicas. Las masas preparadas con un RM (rendimiento de masa) de 150, fueron adicionadas con 50 mL de inóculo (10⁹ UFC mL^-1) y se fermentaron a 35°C/24 h (HR 76%). Se determinó la extensibilidad uniaxial de las masas a las 0, 6, 12, 18 y 24 h de fermentación usando un texturómetro equipado con el gancho de Kieffer. Las imágenes de microscopía electrónica de barrido fueron analizadas para determinar la dimensión fractal. En todos los casos, la extensibilidad máxima (E_m) y la resistencia máxima de las masas (R_m), disminuyó por la fermentacion. Lb. plantarum y Lb. sanfranciscensis redujeron la E_m en 40 y 42% respectivamente, mientras que la R_m en todos los casos se redujo en más de 85%. La fermentación incrementó la complejidad estructural aumentando los valores de FD_{S DBC} y Ent, diferenciado por el tipo de bacteria. Estos resultados proveen de criterios adecuados para la selección de bacterias en la elaboración de masas agrias y para el entendimiento de los cambios estructurales y mecánicos.

Palabras clave: lactobacilos, masas agrias, propiedades mecánicas, dimensión fractal, microestructura.

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