تأثير إضافة بعض أنواع بكتيريا حامض اللاكتيك و البكتيريا المرضية الى طحين الحنطة و الشوفان في اختبارات الخبيز

Abstract EN

The goal of the present research was to study the addition of lactic acid bacteria L.

acidophilus and L.

plantarum and the pathogenic bacteria E.

coli and B, cereus to wheat and oat flour on physical and sensory properties of loaf produced.

The combined flour produced by partial replacement of wheat flour by oat flour at 10, 20 and 30%.

All treatments resulted in an increase in the larvae and maintained most of the sensory properties when using lactic acid bacteria alone, while some of these traits were decreased using pathogenic bacteria either alone or mixed with lactic acid bacteria.

Most of these properties were reduced by increasing replacement rates.