World Applied Sciences Journal, ( ISI ), Volume (8), No (1), Year (2010-1) , Pages (101-106)

Title : ( Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette) )

Authors: S. Bolourian , Mohammad Hossein Haddad khodaparast , G. Goli Movahhed , M. Afshari ,

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Abstract

In this study, lactic fermentation was used in order to improve the quality of loaf bread (baguette). Lactobacillus plantarum was cultivated in a medium composed of wheat flour and water and added in bread dough formulation at 0, 5, 10 and 15% concentration. After baking, Staling, physicochemical (pH and acidity) and organoleptic properties (crust properties, taste and odor) were determined. Results showed that bread acidity increased as the concentration of sourdough in dough formulation increased. Acidity and pH of sample bread that contained 15% sourdough was 6.5 and 4.87 respectively. In addition, in this sample staling and quality changes during storage were at least. Highest score of taste were belonged to sample contained 5% sourdough. Sample contained 15% sourdough gained highest score of odor and crust properties. Finally, it seems optimum concentration for sourdough was 5% regarding taste of bread that was a critical characteristic

Keywords

, BAGUETTE, SOURDOUGH, LACTOBACILLUS PLANTARUM, STALING, ORGANOLEPTIC PROPERTIES, SHELF LIFE
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@article{paperid:1014519,
author = {S. Bolourian and Haddad Khodaparast, Mohammad Hossein and G. Goli Movahhed and M. Afshari},
title = {Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette)},
journal = {World Applied Sciences Journal},
year = {2010},
volume = {8},
number = {1},
month = {January},
issn = {1818-4952},
pages = {101--106},
numpages = {5},
keywords = {BAGUETTE; SOURDOUGH; LACTOBACILLUS PLANTARUM; STALING; ORGANOLEPTIC PROPERTIES; SHELF LIFE},
}

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%0 Journal Article
%T Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette)
%A S. Bolourian
%A Haddad Khodaparast, Mohammad Hossein
%A G. Goli Movahhed
%A M. Afshari
%J World Applied Sciences Journal
%@ 1818-4952
%D 2010

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