Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread
نویسندگان
چکیده
منابع مشابه
the effect of sourdough on the microbiological shelf life and sensory properties of barbari bread
this study examined sourdough lab containing specific starter cultures used to produce barbari-style bread and evaluated their microbiological shelf life and sensory properties. the effects of sourdough fermentation time (8, 16, 24h), fermentation temperature (28, 32, 36°c) and type of starter culture (lactobacillus sanfransicencis, atcc 14917; lactobacillus plantarum, atcc 43332; a mixture of ...
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15 صفحه اولMicrobiological and physicochemical properties of sourdough bread from sorghum flour
Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...
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ژورنال
عنوان ژورنال: Biotechnology(Faisalabad)
سال: 2008
ISSN: 1682-296X
DOI: 10.3923/biotech.2008.354.356