Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread

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MOVAHHED S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:110 Page(s): 37-47

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Title

Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread

Author(s)

MOVAHHED S. | Issue Writer Certificate

Keywords

Sangak breadQ1

SourdoughQ2

StalingQ2

MicrobialQ1

Sensory propertiesQ2

Abstract

Sangak bread is made from whole meal flour and has high digestibility due to its high fiber levels. However, the inappropriate quality of most breads produced in the traditional way, and, on the other hand, the short period of storage of these products as a result of Microbial and bacterial degradation, reveals the importance of examining the methods of production and preservation of these products. Thus, various methods have been used to reduce bread waste by improving its quality. In this regard, the use of Sourdough can be mentioned. Accordingly, in the present study, the effect of different concentrations of Sourdough (5, 10, 15 and 20% of flour weight) was investigated on the qualitative and Microbial properties of Sangak bread. In this regard, different tests including chemical, sensory and Microbial were performed on Sangak bread samples and control. According to the results, increasing levels of Sourdough in bread samples reduced pH, Staling, mold and yeast amounts and total bacterial count, as well as increased acidity, moisture, ash, volume and fiber content compared to the control sample (sample without Sourdough). Also, according to the results, with increasing levels of Sourdough, the score for most of Sensory properties such as aroma, color and chewiness increased. Taken together with all properties, the treatment containing 20% of Sourdough was introduced as the best treatment.

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APA: Copy

MOVAHHED, S.. (2021). Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(110 ), 37-47. SID. https://sid.ir/paper/398126/en

Vancouver: Copy

MOVAHHED S.. Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(110 ):37-47. Available from: https://sid.ir/paper/398126/en

IEEE: Copy

S. MOVAHHED, “Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 110 , pp. 37–47, 2021, [Online]. Available: https://sid.ir/paper/398126/en

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