Comparative analysis of hop starter cultures for whole grain bread
نویسندگان
چکیده
Recently, the tradition of baking sourdough bread has been revived all over world. The Industrial Revolution radically changed technology making bakery products. Information about dangers high-speed yeast is rapidly spreading, which makes consumer think benefits products consumed. Technologists industry, in turn, this forces them to return their origins and develop recipes for healthy traditional according international standards. During research, three samples starter cultures whole-grain based on decoctions from hop cones were developed. Hop contribute obtaining an optimal culture successful reproduction flora it. They help activate fermentation process. contain a large amount antioxidants, increases shelf life allows it be enriched. A comparative analysis activity cells ferments being developed using Goryaev chamber was carried out. Counting showed that No. 1 2, number differs slightly amounts 6.75·108 cl/cm3 6.25·108 cl/cm3, respectively. In sample 3, content turned out less than others. This indicates production with use starter, operation will take longer time. technological process preparing 2 3 quite time-consuming time-consuming. results obtained development indicate possibility application whole grain
منابع مشابه
Functional properties of selected starter cultures for sour maize bread.
This paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. Lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. Functional properties examined included acidification, leavening a...
متن کاملStarter Cultures for Sparkling Wine
The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microb...
متن کاملWhole Wheat Sourdough Bread with Bifidobacteria 2 3 Application of Bifidobacteria as Starter Culture in Whole 4 Wheat Sourdough Breadmaking
متن کامل
In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.
Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread sampl...
متن کاملanalysis of ruin probability for insurance companies using markov chain
در این پایان نامه نشان داده ایم که چگونه می توان مدل ریسک بیمه ای اسپیرر اندرسون را به کمک زنجیره های مارکوف تعریف کرد. سپس به کمک روش های آنالیز ماتریسی احتمال برشکستگی ، میزان مازاد در هنگام برشکستگی و میزان کسری بودجه در زمان وقوع برشکستگی را محاسبه کرده ایم. هدف ما در این پایان نامه بسیار محاسباتی و کاربردی تر از روش های است که در گذشته برای محاسبه این احتمال ارائه شده است. در ابتدا ما نشا...
15 صفحه اولذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: ??????? ???????????? ???????????????? ???????????? ?????????? ??????????
سال: 2022
ISSN: ['2310-1202', '2226-910X']
DOI: https://doi.org/10.20914/2310-1202-2022-4-39-45