STUDI LITERATUR: PEMANFAATAN STARTER ALAMI SOURDOUGH PADA MASA SIMPAN ROTI MANIS

Abstract

Sourdough is the result of a mixture of flour and water fermented for several days with Lactic Acid Bacteria (LAB). The use of sourdough in bread products has several advantages, namely that it can prevent the staling process, improve taste and aroma, improve texture, bind water content and extend the shelf life of bread and can reduce the glycemic index of bread. Sweet bread is bread made from fermented sweet dough and contains 10% or more sugar. Sweet bread generally uses high-protein wheat flour and instant yeast as the main raw materials. The use of instant yeast in bread can quickly tenderize the bread but the resulting bread does not last long, only lasting about 3 to 4 days after the baking process is complete. Therefore, it is necessary to develop bread yeast, one of which is the use of sourdough (sourdough) as a natural yeast. The purpose of this study was to review the utilization of sourdough natural starter in sweet bread storage time. This research was carried out using data collection techniques in the form of literature studies. Discussion of the sourdough fermentation process and the process of making sweet sourdough bread.