Making sugar-free bread with wheat flour and halotolerant Hyphopichia burtonii-enriched culture

抄録

We re-evaluated the feasibility of fermentation seeds made from Inaniwa udon, a traditional wheat noodle. Inaniwa udon dough was cultivated in a 5 % saline medium at 29 ˚C for three days (hereinafter ‘Hyphopichia-enriched starter’). Without adding sugar or yeast, this Hyphopichia-enriched starter could be used to make a primitive type of bread whose ingredients were limited to flour, salt and a starter. A typical strain of this culture, Hyphopichia burtonii M2, had much higher α-amylase activity than the type culture of H. burtonii, NBRC 10837^T. When used for bread making, both strong and weak flour yielded bread with a specific volume of 2.0–2.2 cm³/g. The fresh bread crumb tended to be dark in color, with an L* of 63–70.