SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum
Swelim, M., Bassouny, F., El-Sayed, S., Hassan, N., Ibrahim, M. (2014). SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum. EKB Journal Management System, 5(4), 221-233. doi: 10.21608/jfds.2014.52765
M. A. Swelim; Fardous M. Bassouny; S. A. El-Sayed; Nahla M. M. Hassan; Manal S. Ibrahim. "SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum". EKB Journal Management System, 5, 4, 2014, 221-233. doi: 10.21608/jfds.2014.52765
Swelim, M., Bassouny, F., El-Sayed, S., Hassan, N., Ibrahim, M. (2014). 'SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum', EKB Journal Management System, 5(4), pp. 221-233. doi: 10.21608/jfds.2014.52765
Swelim, M., Bassouny, F., El-Sayed, S., Hassan, N., Ibrahim, M. SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum. EKB Journal Management System, 2014; 5(4): 221-233. doi: 10.21608/jfds.2014.52765

SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum

Journal of Food and Dairy Sciences
Article 3, Volume 5, Issue 4, April 2014, Page 221-233  XML PDF (620.63 K)
Document Type: Original Article
DOI: 10.21608/jfds.2014.52765
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Authors
M. A. Swelim1; Fardous M. Bassouny1; S. A. El-Sayed2; Nahla M. M. Hassan3; Manal S. Ibrahim3
1Botany Department, Faculty of science, Banha University.
2Agricultural Microbiology Department, Agricultural Research Center, Giza, Egypt.
3Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
Impact of processed conditions and type of starter cultivars on characteristics of wheat dough bread by using mixed starter cultivars of Sacch. cerevisiae and L. plantarum was estimated. L. plantarum seemed to be more effective in combination with Sacch. cerevisiae on the dough volume. Dough produced by starter containing L. plantarum characterized with lower PH and higher total titratable acidity (TTA) and moisture content, in comparison with control treatment. Highly significant differences in aroma and crumb texture were recorded with bread produced by starter culture containing L. plantarum. The obtained results also revealed significant differences in bread firmness which reflected the staling and its rate   among the tested treatments after     1, 3, 5 and 6 days during storage time at room temperature. Data also confirmed a processing technique using L. planturium mixed with Sacch.cerevisia to enhance organoleptic properties of produced bread.
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