EFFECT OF USING LACTOBACILLUS BREVIS IBRC-M10790 AND BAKER’S YEAST ON PHYTATE DEGRADATION OF SOURDOUGH AND BARBARI BREAD

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HADAEGH H.; SEYEDIN ARDABILI S.M.; TAJABADI EBRAHIMI M.; CHAMANI M.; AZIZI NEZHAD R.

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Journal: Journal of Food Biosciences and Technology Year:2019 | Volume:9 | Issue:1 Page(s): 11-18

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Title

EFFECT OF USING LACTOBACILLUS BREVIS IBRC-M10790 AND BAKER’S YEAST ON PHYTATE DEGRADATION OF SOURDOUGH AND BARBARI BREAD

Author(s)

Keywords

BARBARI BREAD

LACTOBACILLUS BREVIS

PHYTATE REDUCTION

SOURDOUGH

YEAST

Abstract

The possible use of LACTOBACILLUS BREVIS IBRC-M10790 with degrading phytase activity was investigated in SOURDOUGH and BARBARI BREAD –using 20 and 30% of SOURDOUGH in the formulation- in order to enhance the nutritional bioavailability, and the efficiency of the bacteria in decreasing phytate via using in SOURDOUGH was compared to YEAST. Results showed that L. brevis IBRC-M10790 has better efficiency in PHYTATE REDUCTION than YEAST alone or the combination of YEAST and bacteria, and can be effectively used for improving the nutritional properties of BARBARI BREAD. Use of 30% SOURDOUGH in bread formulation gave the highest percentage of PHYTATE REDUCTION in breads. It seems that not only the percentage of SOURDOUGH (the amount of used YEAST), but also fermentation time is important in reducing the level of phytate in BARBARI BREAD. Statistical analysis revealed that pH is not the major factor for PHYTATE REDUCTION in BARBARI BREADs with different percentages of SOURDOUGH.

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APA: Copy

HADAEGH, H., SEYEDIN ARDABILI, S.M., TAJABADI EBRAHIMI, M., CHAMANI, M., & AZIZI NEZHAD, R.. (2019). EFFECT OF USING LACTOBACILLUS BREVIS IBRC-M10790 AND BAKER’S YEAST ON PHYTATE DEGRADATION OF SOURDOUGH AND BARBARI BREAD. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 9(1), 11-18. SID. https://sid.ir/paper/716465/en

Vancouver: Copy

HADAEGH H., SEYEDIN ARDABILI S.M., TAJABADI EBRAHIMI M., CHAMANI M., AZIZI NEZHAD R.. EFFECT OF USING LACTOBACILLUS BREVIS IBRC-M10790 AND BAKER’S YEAST ON PHYTATE DEGRADATION OF SOURDOUGH AND BARBARI BREAD. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2019;9(1):11-18. Available from: https://sid.ir/paper/716465/en

IEEE: Copy

H. HADAEGH, S.M. SEYEDIN ARDABILI, M. TAJABADI EBRAHIMI, M. CHAMANI, and R. AZIZI NEZHAD, “EFFECT OF USING LACTOBACILLUS BREVIS IBRC-M10790 AND BAKER’S YEAST ON PHYTATE DEGRADATION OF SOURDOUGH AND BARBARI BREAD,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 9, no. 1, pp. 11–18, 2019, [Online]. Available: https://sid.ir/paper/716465/en

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