World Applied Sciences Journal, ( ISI ), Year (2007-9)

Title : Evaluation of sourdough Effect on Iranian Barbari Bread Staling ( Evaluation of sourdough Effect on Iranian Barbari Bread Staling )

Authors: Alireza Sadeghi , Fakhri Shahidi , Sayed Ali Mortazavi , Arash Koocheki , Mohebbat Mohebbi ,

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The objectives of this research were to apply the sourdoughL4B containing specific starter cultures for Barbari bread production and delay it\'s staling. For sourdough preparation, fresh microbial cells were collected by centrifugation from LAB primary cultures. Then equivalent 1.5% of flour (w/w) from this cell suspension with the same amounts of wheat flour and tap water and 0.25% (w/w) active dry yeast extract, containing Saccharomyces cerevisiae were mixed. The effects of fermentation time and it\'s levels (8, 16 and 24 h), fermentation temperature and it\'s levels (28, 32 and 36cC) and type of starter culture (Lactabacillus sanfransicencis, Lactobacillus plantarum and a mixture of both LAB) were analyzed in a completely randomized design with factorial experiment and 4 replications was conducted. Bread staling was determined by its crumb hardness and specific volume evaluations in 1, 24, 48 and 72 h after baking. Correlation between variables was obtained by multivariate regression. The results showed that, sourdough had significant effect (p ~ 0.05) on delay staling of Barbari bread in 1, 24, 48 and 72 h after baking in comparison with control sample. Moreover the produced sample with Lactobacillus plantarum (24 h fermentation time and 32°C fermentation temperature) had the maximum specific volume and the least staling, 72 h after baking.

Keywords

Sourdoug; lactic acid bacteria; fermentation; specific volume;
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@article{paperid:204106,
author = {Sadeghi, Alireza and Shahidi, Fakhri and Mortazavi, Sayed Ali and Koocheki, Arash and Mohebbi, Mohebbat},
title = {Evaluation of sourdough Effect on Iranian Barbari Bread Staling},
journal = {World Applied Sciences Journal},
year = {2007},
month = {September},
issn = {1818-4952},
keywords = {Sourdoug; lactic acid bacteria; fermentation; specific volume; staling},
}

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%0 Journal Article
%T Evaluation of sourdough Effect on Iranian Barbari Bread Staling
%A Sadeghi, Alireza
%A Shahidi, Fakhri
%A Mortazavi, Sayed Ali
%A Koocheki, Arash
%A Mohebbi, Mohebbat
%J World Applied Sciences Journal
%@ 1818-4952
%D 2007

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