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استفاده از لاکتوباسیلوس پلانتاروم (1058 ATCC) و روتری (1655 ATCC) به عنوان آغازگر در تهیه خمیرترش
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نویسنده
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خراسانچی نیلوفر ,پیغمبردوست سیدهادی ,حجازی محمد امین ,رافت سیدعباس
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منبع
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پژوهش هاي صنايع غذايي - 1392 - دوره : 23 - شماره : 1 - صفحه:81 -95
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چکیده
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Abstract:bread is a perishable product which is best consumed when it is fresh. the loss of freshness is due to the microbial spoilage and complex processes known as staling. sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts. the aim of this study was to investigate the application of l. plantarum, l. reuteri and their combination in sourdough preparation. in this study, control breads showed higher ph (5.63), lower tta, higher loaf volume and height than those prepared from sourdough. results showed that sourdough bread prepared by l. reuteri received better sensory scores, had lower staling rate and higher shelf-life than those prepared from l. plantarum. keywords: sourdough, l. plantarum, l. reuteri, sensory evaluation
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کلیدواژه
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خمیرترش ,لاکتوباسیلوس پلانتاروم
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آدرس
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دانشگاه تبریز, ایران, دانشگاه تبریز, ایران, پژوهشگاه بیوتکنولوژی کشاورزی ایران, ایران, دانشگاه تبریز, ایران
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Authors
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