October 30, 2015 - 10:34am
Does LAB survive the bake?
In a bioavailable sense; as when I eat yogurt, sourcream, kefir, kamboucha or the like?
My guess is that it would not. That it's advantage is in the process to the bread, but not in the (digestable) bread itself. I could well be wrong, thus the question.
I have googled and wiki'd for insight, but I have more trust (even if it leads me to the same resources) when it comes from the folks on this forum. I am no scientist at all.
Thanks in advance,
dobie
Share
The LAB is killed off at oven temperatures. The sourdough does help break down the flour to make it more digestible, but does not enter the system like the live active bacteria in those other things.
The interior of the fully baked loaf of bread reaches 190 to 205°F (88 to 96°C). The LAB and the yeast are both dead before these temperatures are reached.
Ford
Thank you Maverick and Ford,
Good to know my instincts weren't off base.
What led me to ask the question was twofold.
One, I remember reading (a long time ago) about some microbes found in the hottest of 'hot springs' that could survive to previously unknown temperatures for microbes to survive, well over 212F, at well above sea-level, as I recall.
Second, some posts on TFL discussing about how sourdough breads can become more sour with time (after bake) and so it led me to wonder if there was still any activity after bake.
Thanks for the answer(s).
dobie
From how I understand it it is the loss of moisture of the aging bread concentrates the sour flavour.
Gerhard
Thank you Gerhard
That would make sense. As dehyration occurs, existing flavors would be concentrated, not by actively continueing on.
dobie