| Titles |
|
English :
|
Microbiological Studies on Some Selected Starters for Improving Dough Fermentation and Bread Quality
|
|
Arabic :
|
دراسات ميكروبيولوجية على بعض البادئات الميكروبية لتحسين تخمر العجين و جودة الخبز
|
|
| Abstract |
This current work aimed to studying the influence of the addition of Lactic acid bacteria, as L. plantarum (Lp) on the bread quality, staling, staling rate and sensory evaluation. Results showed that yeast Y66 and Y 64 starters improved quality of bread with Lactic acid bacteria at the levels 20% and 50%. The results of the preliminary experiment showed that when Lp was combined with yeast (Y64 and Y66) at the best levels of 20% resulted in higher significant in sensory evaluation (taste) while 50% shou lower pH and higher fermentation. However, In comparison with the control, water absorption was increased by the addition of L. plantarum with yeast. The softening degree of dough containing 50% L.plantarum with yeast was determined to be higher than that of the others. Therefore, L. plantarum at level 50% combined with the yeast has an inhibitory effect on the fungi spoilage after 3 days of storage; the breads produced by yeast only induced some external molds. A delayed (6 days) molding was observed for breads produced with 50% Lp. Texture profile analyses of the breads including hardness, springiness, chewiness and staling values after 1, 3 , 5and 6 days of storage were studied . Lp incorporated at 20, and 50 % level significantly (p < 0.05) decreased the hardness. Data of staling rate of bread samples revealed that replacement of S. cerevisiae with L. plantarum at 50% level had the heights a retardation effect on the staling rate of the resulting bread. Compounds that have been positively correlated with flavor of crumb are acetaldehyde, 2-methylpropanoicacid, 2,3-methyl-1butanol, 3methyl butanoic acid, isopentanal, 2-nonenal, benzyl ethanol, 2- phenyl ethanol.
Key words:, S. cerevisiae,L. plantarum sensory evaluation, texture profile analyses, fungi spoilage, flavour
|
| Publication year |
2015
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| Country |
Egypt
|
| Author(s) from ARC |
|
| Publication Type |
PhD Thesis
|