Volume 13, Issue 51 (2016)
FSCT 2016, 13(51): 181-194 |
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Akbariyan meymanad M J, Khomeiri M, Sadeghi Mahoonak A R, Alami M, Faraji Kafshgari S, Vatan Khah M et al . Effect of sourdough on the quality of barbari bread. FSCT 2016; 13 (51) :181-194
URL: http://fsct.modares.ac.ir/article-7-2641-en.html
URL: http://fsct.modares.ac.ir/article-7-2641-en.html
Mohammad Javad Akbariyan meymanad 
, Morteza Khomeiri , Ali reza Sadeghi Mahoonak , Mehran Alami , Samaneh Faraji Kafshgari , Mahdi Vatan Khah , Ehsan Mahmoodi
, Morteza Khomeiri , Ali reza Sadeghi Mahoonak , Mehran Alami , Samaneh Faraji Kafshgari , Mahdi Vatan Khah , Ehsan Mahmoodi
Abstract: (6148 Views)
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.
Received: 2014/05/16 | Accepted: 2015/03/17 | Published: 2016/02/20
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