Abstract: Nowadays, consumption of whole flours and flours
with high extraction rate is recommended, because of their high
amount of fibers, vitamins and minerals. Despite nutritional benefits
of whole flour, concentration of some undesirable components such
as phytic acid is higher than white flour. In this study, effect of
several lactic acid bacteria sourdough on Toast bread is investigated.
Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with
different dough yield (250 and 300) is made and incubated at 30°C
for 20 hour, then added to dough in the ratio of 10, 20 and 30%
replacement. Breads that supplemented with Lb. plantarum
sourdough had lower phytic acid. Higher replacement of sourdough
and higher DY cause higher decrease in phytic acid content.
Sourdough from Lb. plantarum, DY = 300 and 30% replacement
cause the highest decrease in phytic acid content (49.63 mg/100g).
As indicated by panelists, Lb. reuteri sourdough can present the
greatest effect on overall quality score of the breads. DY reduction
cause a decrease in bread quality score. Sensory score of Toast bread
is 81.71 in the samples that treated with Lb. reuteri sourdough with
DY = 250 and 20% replacement.