Volume 13, Issue 47 (4-2009)                   jwss 2009, 13(47): 37-46 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Kochaki A, Sadeghi A, SHahidi F, Mortazavi A, Nasiri M. Sourdough Effect on Reduction of Barbari Bread Staling. jwss 2009; 13 (47) :37-46
URL: http://jstnar.iut.ac.ir/article-1-1034-en.html
, fshahidi@ferdowsi.um.ac.ir
Abstract:   (29130 Views)
This study was intended to use the sourdough LAB containing specific starter cultures for Barbari bread production and reduction of its staling. For sourdough preparation, fresh microbial cells were collected by centrifugation from LAB cultures. Then 1.5% of flour (w/w) from these washed cells 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 (8, 16 and 24 hours), fermentation temperature (28, 32 and 36 ºC) and type of starter culture (Lactobacillus sanfransicencis, Lactobacillus plantarum and a mixture of both LAB) were analyzed in a completely randomized design with factorial experiment with 4 replications. Bread staling was determined by its measuring crumb hardness and specific volume in 1, 24, 48 and 72 hours after baking. Correlation between variables was obtained by multivariate regression, and regression models were exhibited. The results showed that sourdough had significant effect (p≤0.05) on reduction of Barbari bread staling at 1, 24, 48 and 72 hours after baking in comparison with control sample. Moreover, the sample prepared with Lactobacillus plantarum (24 h fermentation time and 32 ºC fermentation temperature) had the maximum specific volume and the least staling, 72 hours after baking.
Full-Text [PDF 892 kb]   (6026 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2010/04/28 | Published: 2009/04/15

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | JWSS - Isfahan University of Technology

Designed & Developed by : Yektaweb