تأثير بعض أنواع بكتيريا حامض اللاكتيك و البكتريا المرضية في خصائص عجينة الحنطة و الشوفان

الملخص EN

The aim of present study was treating the flour of soft domestic wheat Ibaa 99 and oat crop with the lactic acid bacteria L.

acidophilus and L.

plantarum and pathogenic bacteria E.

coli and B.

cereus, separately or in a mixture to flour to determine their effect on the rheological and sensory properties of the fermented dough as well as the physical and chemical quality properties of the dough.

Results showed that the values of both wet, dry glutin, glutin index and pH for all treatments after 180 min, of dough fermentation with L.

plantarum gave the highest values of wet and dry glutin, while L.

acidophilus gave the highest glutin index and pH values.

The pressure of the fermentation gas for the wheat and oat dough was also determined which measured by the fermentation pressure meter.

The treatment of the mixture of L.

plantarum and E.

coli gave 5.00 psi which was the highest value for wheat paste after 180 minutes, while the control treatment for oats paste the highest pressure value of 2.75 psi after 120 minutes and gas production ceased at that time.