The Impact of Flacourtia inermis Roxb (Tomi-Tomi) Sourdough Prepared Using Different Drying Techniques on the Physicochemical Attributes and Characteristics of Sourdough Bread

Abstract

The study aimed to produce dried sourdough tomi-tomi (Flacourtia inermis Roxb) with 2 different drying methods: Cabinet-driying (CD) and freeze-driying (FD) and investigate the effect of the dried sourdough on the viability of lactic acid bacteria (LAB) and yeast. The tomi-tomi dried-sourdough samples were used in breads production to observe the impact on the bread properties. Satisfactory results were obtained with CD and FD dried sourdough, there was no significant reduction in viability of lactic acid bacteria (LAB), yeast and specific volume of the bread. Nevertheless, the CD and FD dried sourdough significantly reduced the cell density of the bread compared to control. The addition of tomi-tomi juice increased the LAB and yeast production. The result of CD and FD dried sourdough with rehydration may be used for bread-making without bakery’s yeast activator addition.