The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread
Joint Authors
Hadaegh, H.
Seyyedain Ardabili, S. M.
Tajabadi Ebrahimi, M.
Chamani, M.
Azizi Nezhad, R.
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-05-04
Country of Publication
Egypt
No. of Pages
11
Abstract EN
The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread.
Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6.
Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction.
Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists.
Among single strains, L.
casei gave better results in reducing hardness and staling rate of bread.
Scanning Electron Microscopy micrographs of bread also showed the differences.
American Psychological Association (APA)
Hadaegh, H.& Seyyedain Ardabili, S. M.& Tajabadi Ebrahimi, M.& Chamani, M.& Azizi Nezhad, R.. 2017. The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1176067
Modern Language Association (MLA)
Hadaegh, H.…[et al.]. The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread. Journal of Food Quality No. 2017 (2017), pp.1-11.
https://search.emarefa.net/detail/BIM-1176067
American Medical Association (AMA)
Hadaegh, H.& Seyyedain Ardabili, S. M.& Tajabadi Ebrahimi, M.& Chamani, M.& Azizi Nezhad, R.. The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1176067
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176067