Physico-chemical and functional properties of spray-dried sourdough in breadmaking.
نویسندگان
چکیده
In present study, spray-dried sourdough was produced using a pilot scale spray dryer and the physico-chemical and microbial characteristics of the obtained sourdough powder were investigated. The application of the spray-dried sourdough at different levels (3%, 6%, 9% and 15%) in breadmaking was also evaluated. Bulk density, wettability and suspensibility of the sourdough powder were 0.6 g/cm(3), 98 s and 29%, respectively. The most of the powder particles were in a range of 106-250 µm. The spray-dried sourdough had a moisture content and ash content of 3.72% and 1.9% (db), respectively. The pH and total titratable acidity of the sourdough powder were 3.26 and 59 (mL of 0.1 N NaOH/10 g powder), respectively. Spray drying reduced lactic acid bacteria population of the sourdough to 2 × 10(5) CFU/g compared to the initial value of 10(9) CFU/g. Iranian traditional flat bread (Sangak) made with different levels of the sourdough powder had significantly (p < 0.05) lower pH and higher total titratable acidity compared to those of the control. The results of sensory evaluation showed that Sangak breads containing 15% sourdough powder were slightly darker and sourer than the other breads. Incorporation of spray-dried sourdough delayed bread staling, as judged by sensory panel. The results suggest that spray-dried sourdough at the level of 9% can be successfully used for Sangak breadmaking, leading to bread with an improved flavor and delayed staling.
منابع مشابه
Improvement of Physico-mechanical Properties of Partially Amorphous Acetaminophen Developed from Hydroalcoholic Solution Using Spray Drying Technique
Objective(s): This study was performed aiming to investigate the effect of particle engineering via spray drying of hydroalcoholic solution on solid states and physico-mechanical properties of acetaminophen. Materials and Methods: Spray drying of hydroalcoholic solution (25% v/v ethanol/water) of acetaminophen (5% w/v) in the presence of small amounts of polyninylpyrrolidone K30 (PVP) (0, 1...
متن کاملPhysico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage
The physico-chemical properties of spray-dried pitaya peel powders kept at accelerated (45 ± 2°C) and room temperature (28 ± 2°C) for 14 weeks and 6 months, respectively were evaluated. Changes in physico-chemical properties of the peel powder were used as indicators of stability, while changes of the betacyanin pigment retention was used to calculate the shelf-life of the powder. Storage tempe...
متن کاملGluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...
متن کاملWhole Wheat Sourdough Bread with Bifidobacteria 2 3 Application of Bifidobacteria as Starter Culture in Whole 4 Wheat Sourdough Breadmaking
متن کامل
Improvement of Physico-mechanical Properties of Partially Amorphous Acetaminophen Developed from Hydroalcoholic Solution Using Spray Drying Technique
OBJECTIVE(S) This study was performed aiming to investigate the effect of particle engineering via spray drying of hydroalcoholic solution on solid states and physico-mechanical properties of acetaminophen. MATERIALS AND METHODS Spray drying of hydroalcoholic solution (25% v/v ethanol/water) of acetaminophen (5% w/v) in the presence of small amounts of polyninylpyrrolidone K30 (PVP) (0, 1.25,...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
دوره 19 3 شماره
صفحات -
تاریخ انتشار 2013