Investigating the Effect of Adding Lactobacillus plantarum and Oat Flour on the Quality Characteristics of Barbari Bread

Document Type : Original Research

Authors
masoome sayadi 1
akram arianfar 2
Ali Mohamadisani 1
zahra sheikholeslami 3
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2 , Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran,
3 Associate Professor, Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources, Research and Education Center, AREEO, Mashhad, Islamic Republic of Iran
10.48311/fsct.2025.83891.0
Abstract
This study examines the impact of various sourdough formulations and different percentages of wheat and oat flour on the technological and sensory properties of Barbari bread. The variables include 9 different sourdough formulations and 4 levels of wheat flour substitution with oat flour. Results showed that bread samples without Lactobacillus plantarum had the highest moisture content. The use of L. plantarum significantly affected the pH, leading to a decrease in the final product’s pH. Sourdough fermented with L. plantarum significantly reduced the specific volume of the bread compared to the control sample. Texture profile analysis revealed that sourdoughs containing wheat flour, oat flour, Saccharomyces cerevisiae, and L. plantarum had the lowest hardness levels (ranging from 2098 to 3993), while sourdoughs without Sc. cerevisiae showed higher hardness levels (6300-12162). Sensory evaluations demonstrated that bread made with sourdough containing wheat flour, oat flour, Sc. cerevisiae, and L. plantarum received the highest overall scores for taste, aroma, texture, appearance, and overall acceptability. In contrast, yeast-free samples received the lowest scores. Thus, the optimal bread formula consisted of sourdough made from wheat and oat flour, L. plantarum, and Sc. cerevisiae, with 15% of wheat flour replaced by oat flour.

 
Keywords
Sourdough
Lactobacillus plantarum
bread
oat flour

Subjects

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