Effect of sourdough on the quality of barbari bread

Authors
Mohammad Javad Akbariyan meymanad
Morteza Khomeiri
Ali reza Sadeghi Mahoonak
Mehran Alami
Samaneh Faraji Kafshgari
Mahdi Vatan Khah
Ehsan Mahmoodi
Abstract
The aim of this study was to evaluate the quality characteristics of bread produced by yeasts and lactobacillus isolated from native Iranian sourdough. Initially for the preparation sourdough, fresh microbial cells with certain number of colonies, by centrifugation were isolated of initial culturing bacteria and yeasts. Then equivalent 10% weight flour ,microbial cells mixed with equal amounts of water and flour. After processing identical samples to assess the quality characteristics of bread used of sensory evaluation test, image processing and Texture analysis. The experiments in a completely randomized design and completely randomized block with three replications were performed. The results showed that the samples significant effect on the quality characteristics. The results indicate that sourdough can be increasing the porosity of the sample So that e treat with 42 percent had the highest degree of porosity also sourdough delaying staling. According to the results from this study, treatment of Lactobacillus reuteri and Saccharomyces cerevisiae had best Sensory evaluation, porosity and texture.
Keywords
Sensory evaluation
Image processing
Sourdough
Journal of food science and technology(Iran)
Volume 13, Issue 51
July 2016
Pages 181-194