Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 209-223 | Back to browse issues page


XML Persian Abstract Print


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

Zare S, Naghipour F, Ghiassi Tarzi B. Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum. FSCT 2021; 18 (114) :209-223
URL: http://fsct.modares.ac.ir/article-7-48292-en.html
1- MSc. student, Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran
2- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) , faribanaghipour@yahoo.com
3- Assistant professor, Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran
Abstract:   (1405 Views)
One of the practical and inexpensive solutions in improving the characteristics of the bakery and reducing the waste of this category of products is to use sourdough. Therefore, in this study, the possiblity to use kombucha beverage and soybean milk as a water substitute in sourdough formulations prepared from Lactobacillus fermentum and Lactobacillus plantarum separately and to evaluate the physicochemical and sensory properties of toast samples prepared from this Sourdoughs were examined. The results showed that by adding sourdough prepared from kombucha beverage and soybean milk, the moisture content and acidity of the final product increased and the pH decreased. On the other hand, Lactobacillus fermentum was more effective than Lactobacillus plantarum in reducing pH and increasing acidity. In addition, after examining the amount of lactic acid and acetic acid in the product, it was found that the amount of lactic acid in samples prepared from sourdough containing kombucha beverage and kombucha beverage was maximum while the amount of more acetic acid in samples prepared from sourdough containing kombucha beverage and Lactobacillus fermentum was higher. Samples containing kombucha beverage had the lowest amount of firmness and the highest amount of specific volume and porosity, and the type of primer used in the sourdough had no effect on the amount of these parameters. On the other hand, the study of the crust color values showed that by adding kombucha beverage and soybean milk in sourdough formulation, the amount of L* and a* values was decreased and increased respectively. Finally, sensory evaluators gave the highest score to two samples of sourdough containing kombucha beverage in the presence of both Lactobacillus plantarum and Lactobacillus fermentum. Therefore, these compounds can be used to produce sourdough with better performance properties.
Full-Text [PDF 646 kb]   (951 Downloads)    
Article Type: Original Research | Subject: Cereal and products technology
Received: 2020/12/12 | Accepted: 2021/03/13 | Published: 2021/08/1

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

Send email to the article author


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