What question did this study set out to answer?

The aim is to determine the impact of varying inclusion levels of sourdough on bread quality and shelf life.

May 19, 2026Journal of Food Science0 citations

Fructilactobacillus Sanfranciscensis-Propionibacterium Freudenreichii Compound Sourdough for...

Fructilactobacillus sanfranciscensis – Propionibacterium freudenreichii Compound Sourdough: An Operational Addition Window (5%–50%) for Bread Quality and Shelf Life

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Authors

YWYuqing Wu TWTingting Wang DXDan Xu

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Overview

Randomized trial tests sourdough composition for shelf life and quality in bread, indicating optimal inclusion levels.

Key Points

The aim is to determine the impact of varying inclusion levels of sourdough on bread quality and shelf life.
Tested 5%-50% inclusion levels of F. sanfranciscensis and P. freudenreichii.
Analyzed effects on organic acids, fermentation quotient, pH, loaf structure, texture, and antifungal properties.
Conducted refrigerated storage assessments at 4°C.
Organic acids increased with inclusion; lactic acid by 95% and propionic by 69% at 50%.
Optimal loaf structure observed at 20% inclusion; specific volume was 17% greater than at 5%.
Mold appeared later with higher inclusion: Day 15 at 50%, compared to Day 5 at 5%.

Cite This Study

Wu et al. (2026) studied this question.

synapsesocial.com/papers/6a0bfe08166b51b53d3795d3 https://doi.org/10.1111/1750-3841.71042

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May 19, 2026Journal of Food Science0 citations

Fructilactobacillus Sanfranciscensis-Propionibacterium Freudenreichii Compound Sourdough for...

Fructilactobacillus sanfranciscensis – Propionibacterium freudenreichii Compound Sourdough: An Operational Addition Window (5%–50%) for Bread Quality and Shelf Life

View Full Paper

Ask AI

Bookmark

Authors

YWYuqing Wu TWTingting Wang DXDan Xu

Discussion

Member takes

Overview

Randomized trial tests sourdough composition for shelf life and quality in bread, indicating optimal inclusion levels.

Key Points

The aim is to determine the impact of varying inclusion levels of sourdough on bread quality and shelf life.
Tested 5%-50% inclusion levels of F. sanfranciscensis and P. freudenreichii.
Analyzed effects on organic acids, fermentation quotient, pH, loaf structure, texture, and antifungal properties.
Conducted refrigerated storage assessments at 4°C.
Organic acids increased with inclusion; lactic acid by 95% and propionic by 69% at 50%.
Optimal loaf structure observed at 20% inclusion; specific volume was 17% greater than at 5%.
Mold appeared later with higher inclusion: Day 15 at 50%, compared to Day 5 at 5%.

Cite This Study

Wu et al. (2026) studied this question.

synapsesocial.com/papers/6a0bfe08166b51b53d3795d3 https://doi.org/10.1111/1750-3841.71042

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