Paper Information

Journal:   ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION   2017 , Volume 8 , Number 1 #G0057; Page(s) 1 To 22.
 
Paper: 

EFFECT OF CONTROLLED FERMENTATION OF LACTOBACILLUS PLANTARUM ON SENSORY PROPERTIES AND STALING OF SEMI-LOAF WHEAT BREAD

 
Author(s):  ABEDFAR A., SADEGHI A.R.*, KASHANINEJAD M., KHOMEIRI M., ALAMI M.
 
* DEPT. OF FOOD SCIENCE AND TECHNOLOGY, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, GORGAN, IRAN
 
Abstract: 

Background and objectives: Sourdough is a complex biological system based on synergistic interaction between wheat microflora and Lactobacilli used as specific starter culture. These starter cultures are used to improve aroma, taste, nutritional value, shelf life, as well as exerting health-promoting effects in fermented bread. Most of beneficial properties of sourdough are characterized by acidifying activity of dominant Lactobacillus plantarum. Sourdough improve nutritional value of the final product by decreasing glycemic and harmful compounds, increasing the amount and stability of bioactive compounds, enhancing mineral absorbtion and increasing digestibility. Using sourdough in cereal whole flour which are rich in dietary fiber would result in uniform distribution of air bubles, improved rheology, increase in loaf volume, more suitable texture and finally enhancing product acceptance.
Materials and methods: The aim of this study was to evaluate the effect of controlled fermentation of Lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread. For this purpose, the effect of fermentation time (8, 16, 24 h) and sugar content (0.5, 1, 1.5%) on the activity of mentioned starter culture in the sourdough from wheat flour (with 76% extraction rate) in a split plot design were examined. After processing of semi-loaf breads with sourdough treatments, the stalling of these breads were evaluated during 96 h after baking, based on their specific volume, crumb hardness (texture analysis) and amount of porosity (Image j method).
Results: According to the results, different fermentation times and sugar contents had a significant effect (P?0.05) on sourdough total titratable acidity. Among the produced samples, the lowest specific volume and the maximum amount of crumb firmness were also observed in bread produced with sourdough after 16 h fermentation and 1% sugar content, after 96 h. The maximum amount of specific volume and the lowest crumb firmness were also observed in sample produced with sourdough after 8 h fermentation and 0.5% sugar content, after 2 h storage. Furthermore, the maximum amounts of porosity and the best sensory properties were obtained after 16 and 24 h fermentation with 1.5% sugar content, respectively.
Conclusion: According to these results, to produce sourdough bread with longer shelf life and better sensory properties, the effective control of microbial starter activity and influencing parameters on its fermentation is necessary.

 
Keyword(s): POROSITY, SPECIFIC VOLUME, SEMI-LOAF WHEAT BREAD, LACTOBACILLUS PLANTARUM
 
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