EFFECT OF SOURDOUGH ON THE QUALITY OF BARBARI BREAD

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AKBARIAN MEYMAND M.J.; KHOMEIRI M.; SADEGHI MAHOONAK A.; AALAMI M.; FARAJI KAFSHGARI S.; VATANKHAH M.; MAHMOUDI E.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:51 Page(s): 181-194

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Title

EFFECT OF SOURDOUGH ON THE QUALITY OF BARBARI BREAD

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Keywords

SENSORY EVALUATIONQ2

IMAGE PROCESSINGQ2

SOURDOUGHQ2

Abstract

The aim of this study was to evaluate the quality characteristics of bread produced by yeasts and lactobacillus isolated from native Iranian SOURDOUGH. Initially for the preparation SOURDOUGH, fresh microbial cells with certain number of colonies, by centrifugation were isolated of initial culturing bacteria and yeasts. Then equivalent 10% weight flour, microbial cells mixed with equal amounts of water and flour. After processing identical samples to assess the quality characteristics of bread used of SENSORY EVALUATION test, IMAGE PROCESSING and Texture analysis. The experiments in a completely randomized design and completely randomized block with three replications were performed. The results showed that the samples significant effect on the quality characteristics. The results indicate that SOURDOUGH can be increasing the porosity of the sample So that e treat with 42 percent had the highest degree of porosity also SOURDOUGH delaying staling. According to the results from this study, treatment of Lactobacillus reuteri and Saccharomyces cerevisiae had best SENSORY EVALUATION, porosity and texture.

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APA: Copy

AKBARIAN MEYMAND, M.J., KHOMEIRI, M., SADEGHI MAHOONAK, A., AALAMI, M., FARAJI KAFSHGARI, S., VATANKHAH, M., & MAHMOUDI, E.. (2016). EFFECT OF SOURDOUGH ON THE QUALITY OF BARBARI BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(51), 181-194. SID. https://sid.ir/paper/71792/en

Vancouver: Copy

AKBARIAN MEYMAND M.J., KHOMEIRI M., SADEGHI MAHOONAK A., AALAMI M., FARAJI KAFSHGARI S., VATANKHAH M., MAHMOUDI E.. EFFECT OF SOURDOUGH ON THE QUALITY OF BARBARI BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(51):181-194. Available from: https://sid.ir/paper/71792/en

IEEE: Copy

M.J. AKBARIAN MEYMAND, M. KHOMEIRI, A. SADEGHI MAHOONAK, M. AALAMI, S. FARAJI KAFSHGARI, M. VATANKHAH, and E. MAHMOUDI, “EFFECT OF SOURDOUGH ON THE QUALITY OF BARBARI BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 51, pp. 181–194, 2016, [Online]. Available: https://sid.ir/paper/71792/en

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