Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread
نویسنده
چکیده
................................................................................................................ 3 Academic dissertation........................................................................................... 5 Preface .................................................................................................................. 7 List of original publications .................................................................................. 8 List of symbols.................................................................................................... 11
منابع مشابه
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the kinetics of acidification, were used as starters for the manufacture of sourdough fermented wheat germ. A bread containing sourdough fermented wheat germ as an ingredient (SFWGB) was compared to breads made with (raw wheat germ bread, RWGB) or without (wheat flour bread, WFB) raw wheat ...
متن کاملExamination of the technological properties of newly isolated strains of the genus Lactobacillus and possibilities for their application in the composition of starters
The ability of four Lactobacillus strains - Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was exa...
متن کاملبررسی اثر ضد قارچی دی استات سدیم در نان
The antifungal effect of sodium diacetate on inhibiting the growth of some bread spoiling molds was examined both in culture media and in flat bread “In situ”. In the first step, the antifungal effect of different concentrations of sodium diacetate: 0, 1000, 2000, 3000, 4000, and 5000 ppm were examined against Aspergillus sp., Aspergillus niger, Rhizopus sp., and Penicillium sp. The results ind...
متن کاملPotential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread.
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrose...
متن کاملبررسی اثر ضد قارچی دی استات سدیم در نان
The antifungal effect of sodium diacetate on inhibiting the growth of some bread spoiling molds was examined both in culture media and in flat bread “In situ”. In the first step, the antifungal effect of different concentrations of sodium diacetate: 0, 1000, 2000, 3000, 4000, and 5000 ppm were examined against Aspergillus sp., Aspergillus niger, Rhizopus sp., and Penicillium sp. The results ind...
متن کامل