Journal of Food Science and Technology, ( ISI ), Volume (53), No (1), Year (2016-1) , Pages (220-209)

Title : ( Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses )

Authors: Mohammad B Habibi Najafi , Amir Pourfarzad , hoda zahedi , zahra ahmadian koochaksaraei , Mohammad Hossein Haddad khodaparast ,

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The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis+ S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

Keywords

, Keywords: Barbari bread, Sensory properties, Sourdough, Staling, Multivariate
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@article{paperid:1048678,
author = {Habibi Najafi, Mohammad B and Amir Pourfarzad and Zahedi, Hoda and Ahmadian Koochaksaraei, Zahra and Haddad Khodaparast, Mohammad Hossein},
title = {Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses},
journal = {Journal of Food Science and Technology},
year = {2016},
volume = {53},
number = {1},
month = {January},
issn = {0022-1155},
pages = {220--209},
numpages = {-11},
keywords = {Keywords: Barbari bread; Sensory properties; Sourdough; Staling; Multivariate analysis},
}

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%0 Journal Article
%T Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses
%A Habibi Najafi, Mohammad B
%A Amir Pourfarzad
%A Zahedi, Hoda
%A Ahmadian Koochaksaraei, Zahra
%A Haddad Khodaparast, Mohammad Hossein
%J Journal of Food Science and Technology
%@ 0022-1155
%D 2016

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