Volume 22, Issue 159 (2025)
FSCT 2025, 22(159): 133-143 |
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Safari S, Sadeghi A, Moayedi A, Purabdolah H, Sadeghi Mahoonak A. تاثیر استفاده از خمیرترش سنتی بر ویژگیهای کیفی نان حجیم حاوی گندم جوانهزده و عصاره سیر. FSCT 2025; 22 (159) :133-143
URL: http://fsct.modares.ac.ir/article-7-76144-en.html
URL: http://fsct.modares.ac.ir/article-7-76144-en.html
1- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. ,sadeghi.gau@gmail.com
2- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. ,
Abstract: (148 Views)
Application of plant extracts in the formulation of sourdough can improve sensory characteristics and shelf-life of the produced bread. In the present study, effects of combined application of fermented sprouted wheat and garlic extract in the formulation of traditional sourdough containing yoghurt and vinegar were investigated on the quality characteristics of loaf wheat bread. Based on the results of texture analysis, among the produced breads the lowest crumb hardness was observed in the sample containing fermented sprouted wheat along with garlic extract (2.94 N), which was significantly (p<0.05) lower than those of the control sample. In addition, combined application of fermentation and sprouting increased the specific volume and reduced the gumminess of the product. Moreover, although the lowest surface growth of Aspergillus flavus was observed on breads containing yoghurt-vinegar and also garlic extract alone, there was no significant difference between the fungal growth rate on the sample containing fermented sprouted wheat along with garlic extract and bread containing calcium propionate. Bread containing fermented sprouted wheat and control sample had no significant difference in terms of overall acceptability. Accordingly, sprouted wheat sourdough containing garlic extract can be used as a biological preservative to improve the quality characteristics and shelf-life of wheat bread.
Keywords: garlic extract, fermented sprouted wheat, traditional sourdough, crumb hardness, moldiness.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/07/17 | Accepted: 2024/11/10 | Published: 2025/04/21
Received: 2024/07/17 | Accepted: 2024/11/10 | Published: 2025/04/21
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