Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method

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ABEDFAR ABBAS; HOSSEININEZHAD MARZIEH; SADEGHI ALIREZA; ABBASZADEH FATEMEH

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Journal: JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) Year:2019 | Volume:6 | Issue:3 Page(s): 379-397

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Title

Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method

Author(s)

ABEDFAR ABBAS | HOSSEININEZHAD MARZIEH | SADEGHI ALIREZA | ABBASZADEH FATEMEH | Issue Writer Certificate

Keywords

Controlled fermentationQ1

Lactobacillus acidophilusQ1

Rice bran sourdoughQ1

Sourdough bread qualitiesQ1

Response surface methodQ1

Abstract

Optimization of fermentation control with potential application of Rice bran sourdough in novel fermentation technologies is increasing every day to come up to suitable alternatives for additives in bakery. In this research after isolating the dominant starter of the traditional Rice bran sourdough and its identification using PCR and specific primer, it was used to make a traditional sourdough and evaluating the sourdough pan bread qualities by RSM method, under the impression of fermentation time (8, 16 and 24 h), fermentation temperature (26, 32 and 38 ° C) and sugar content (1. 5, 3 and 4. 5 %). In this research, results of evaluating the proportion fitted models showed that by increasing the temperature and fermentation time in a constant sugar content, the titratable acidity (TTA), microbial population dynamics, specific volume, porosity, the total color difference (TCD) and cohesiveness were significantly increased and decreased respectively. However, there were a trend decreasing in the hardness and over acceptability of bread texture (p<0. 05). Furthermore, at a constant fermentation temperature, the effect of fermentation time and sugar content improved the qualitative characteristics of pan bread. It was also shown that interaction between fermentation temperature and sugar content with a constant fermentation time in a fitted quadratic model, reduced the hardness and improved other quality features of pan bread (p>0. 05). The result of this research a model was defined for any dependent variable. Also for evaluating the accuracy of the fitted models, desirability and lack of fit test were determined.

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APA: Copy

ABEDFAR, ABBAS, HOSSEININEZHAD, MARZIEH, SADEGHI, ALIREZA, & ABBASZADEH, FATEMEH. (2019). Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), 6(3 ), 379-397. SID. https://sid.ir/paper/258698/en

Vancouver: Copy

ABEDFAR ABBAS, HOSSEININEZHAD MARZIEH, SADEGHI ALIREZA, ABBASZADEH FATEMEH. Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT)[Internet]. 2019;6(3 ):379-397. Available from: https://sid.ir/paper/258698/en

IEEE: Copy

ABBAS ABEDFAR, MARZIEH HOSSEININEZHAD, ALIREZA SADEGHI, and FATEMEH ABBASZADEH, “Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method,” JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), vol. 6, no. 3 , pp. 379–397, 2019, [Online]. Available: https://sid.ir/paper/258698/en

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