Volume 18, Issue 118 (2021)
FSCT 2021, 18(118): 213-222 |
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Fazel Tehrani Moghadam M, Jalali H, Mohammadi Nafchi A, Nouri L. Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 %. FSCT 2021; 18 (118) :213-222
URL: http://fsct.modares.ac.ir/article-7-47755-en.html
URL: http://fsct.modares.ac.ir/article-7-47755-en.html
1- PhD student in Food Science and Technology, food microbiology, Islamic Azad University, Damghan, Iran
2- Assistant professor, Department of Food Science and Technology, Islamic Azad University, Damghan, Iran ,drmagjalali@yahoo.com
3- Associate Professor, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
4- Assistant professor, Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
2- Assistant professor, Department of Food Science and Technology, Islamic Azad University, Damghan, Iran ,
3- Associate Professor, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
4- Assistant professor, Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
Abstract: (2228 Views)
Celiac disease is a long-term autoimmune disorder that primarily affects the small intestine and occurs in susceptible individuals by gluten intake. The basis of treatment for celiac disease is a gluten-free diet. The production of gluten-free breads, as a constant part of the diet of patients with celiac disease, can have a significant impact on the prevention of complications from the disease for patients with it. In this study, the possibility of producing gluten-free bread with the desired quality and high nutritional value was investigated using lactic sourdough. In order to make lactic acid paste, Lactobacillus plantarum DSM20179 microorganism was used as a starter strain and its use in the production of gluten-free bread with corn and rice flour was investigated at two levels of 5 and 10%. Physicochemical experiments performed on bread. These included pH measurement, total acidity (TTA), humidity, tissue measurement, ash content, color changes and general counting of mold and yeast in bread samples. Each treatment was performed in three replications and the results were statistically analyzed. The overall result of this study confirmed the importance of producing rich bread prepared with 5 and 10% lactic yeast with a favorable effect on the sensory and rheological characteristics of bread. in general the results showed that increasing the percentage of dough makes the samples more acceptable.
Keywords: Corn sourdough lactic acid, Lactobacillus Plantarum, Celiac Bread
Keywords: Corn sourdough lactic acid, Lactobacillus Plantarum, Celiac Bread
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2020/11/18 | Accepted: 2021/08/23 | Published: 2021/12/5
Received: 2020/11/18 | Accepted: 2021/08/23 | Published: 2021/12/5
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