Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours

Sadeghi, Alireza; Abedfar, Abbas

doi:10.22101/JRIFST.2016.09.17.524

Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours

Document Type : Original Paper

Authors

Alireza Sadeghi ¹
Abbas Abedfar ²

¹ Assistant Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

² Former M.Sc. student of Food Microbiology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

10.22101/JRIFST.2016.09.17.524

Abstract

This study was carried out to compare the influence of sugar contents (0.5, 1, 1.5%) and fermentation times (8, 16, 24 h) of Lactobacillus plantarum as sourdough specific starter culture on properties and staling of Barbari breads produced with two different extraction rate flours (69 and 76%). The effect of the above mentioned parameters on properties of sourdoughs prepared from these two types of wheat flour was evaluated in a split plot design. The results showed that, different fermentation times and sugar contents had significant effect (P≤0.05) on sourdoughs total titerable acidity. After processing of Barbari breads with sourdough treatments, the specific volume, crumb firmness (texture analysis) and porosity (Image j method) were examined during 4 days of storage. Based on the results, 96 h after baking the lowest and highest amounts of crumb firmness were observed in Barbari bread prepared from 76% extraction rate flour and 24 h sourdough fermentation and 1% sugar content and also Barbari bread prepared from 69% extraction rate flour and 24 h sourdough fermentation and 1.5% sugar content, respectively. Furthermore, most of Barbari breads prepared from 76% extraction rate flour had higher specific volume and porosity and also less total acceptance than the Barbari breads prepared from 69% extraction rate flour.

Keywords

References

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