EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 25, Volume 83, Issue 1, March 2005, Page 301-319 PDF (3.76 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2005.242772 | ||||
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| Authors | ||||
| EID A. ABDEL-RAHIM1; NADYA R. ABDEL- RAHMAN2; MAGDA H. ALAM2; ABDEL - RAHMAN RAGAB2 | ||||
| 1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2Faculty of Agricultural, Ain Shams University, Cairo, Egypt | ||||
| Abstract | ||||
| The effects of 1-ascorbic add (IAA), sodium stearoyl -2- lactylate (SA) and sodium metabisulliro (948S) a different concentrations on the growth of Ssotharomaves cemvisiae and two strains of ZOnomonas mobes(ATCC 10988 and 29191) In culture media were studied. The behavior of yeast and Z mobiles strain individually and their canbinadons at different ratios In the preset a absent of additives on dough during fementation and bead baking were also investigated. Each of L-AA and S51. showed an Improving effect on the growing of S. cereals:4e and Z. maths strains In culture media. While adding 948S inhibited their growth. The growing of S. cettntee readied its maximum when L-M was added at level of 300 ppm. At the time when adding 0.4% or 0.6% SSI. was the most promising to obtain the rnaxinum growth of Z mob& especially ATCC 10988 which exceeded that of yeast enhanced by L-M. Adding ether L-M or SSL a level of 200 ppm and 0.4%, respectively enhanced each of yeast and Z midis and their mixtures to produce more gas, as well, the raising abtity of femiented doughs. L-M or 5S1 addition were more responsible to raise the gas production and improving its retention in Coughs fermented with yeast and Z mobil& mixtures especially, when they added at ratio of 3:1, being dose to that of yeasted dough. The best interaction treatments between the studied additives and tested leaveners witch produced loaves with high sensory quality, were adding L-M at level of 200 pan or SSL at 0.4% in yeasted dough or in doughs leavened with yeast and Z maths at ratio of 3:1 and 2:1. | ||||
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