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   اثر خمیرترش خشک شده حاوی مخلوط گونه های لاکتوباسیلوسبر کیفیت آرد گندم و خواص ریولوژیکی خمیر  
   
نویسنده پیغمبردوست سیدهادی ,رییسی کاهوری نرگس ,عیوض زاده اورنگ
منبع پژوهش هاي صنايع غذايي - 1393 - دوره : 24 - شماره : 4 - صفحه:613 -624
چکیده    Low quality and shorter shelf life of the bread in our country is a major issue leading to bread wastage. the aim of the present study was to spary dry sourdoughs containing three lactobacili species and to investigate the effect of addition of different percentages of dehydrated sourdoughs to flour quality and rheological properties of dough. fresh sourdough containing lactobacillus plantarum, corwatus and paralimentarius (isolated from sourdough of traditional breads) was first prepared followed by dehydrating through spraydrying. finally, dried sourdough containing three lactobacillus species at concentrations of 3,6,9 and 15% (w/w) were added to the flour. rheological properties were then investigated by farinograph and extensograph tests. also, ph and titratable acidity of obtained flours were measured. in this research, a fully randomized block design followed by mean comparison using duncan’s multiple range at probability level of = 95%. results showed that addition of sourdough containing three kinds of starters decreased ph and increased titatable acidity.regarding farinograph results such water absorption and dough development time were increased with sourdough addition. however dough stability time was decreased.ultimately in order to prepare molded bread containing dried sourdough which can retain its desirable rheological properties, wheat flour containing 15% of l.corwatus is recommended.
کلیدواژه آرد گندم ,خمیرترش خشک ,لاکتوباسیلوس ,خشک کردن پاششی ,خواص ریولوژیکی
آدرس دانشگاه تبریز, ایران, دانشگاه آزاد اسلامی واحد ورامین پیشوا, ایران, دانشگاه آزاد اسلامی واحد ورامین پیشوا, ایران
 
     
   
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