Method for producing a whey-based sourdough starter for the manufacture of bakery products

Abstract

The present invention consists of the production of a powdered sourdough starter from fresh whey from the cheese industry for the manufacture of bakery products. The optimization of the conditions for the production of sourdough from whey was carried out using a three-factor experimental design (fermentation temperature, fermentation time and soft wheat flour / whey ratio) and by setting the turbidity of the sourdough as the response, which reflects the bacterial load beneficial for fermentation. The optimal conditions selected for better sourdough fermentation are: a fermentation time varying from 12 to 15 hours, a fermentation temperature of 35 to 37°C and a quantity of materials verifying the ratio of soft wheat flour / fresh whey between 200g / 1L and 250g / 1L with continuous stirring of around 100 rpm. Powdered sourdough starter is obtained after freeze-drying liquid sourdough starter and is thus used for the preparation of bakery products of high technological, nutritional and sensory quality.