Effect of Using Sourdough on the Rheological Properties, Sensory and Shelf Life Stability of Loaf Bread  

作　　者：Dlir Amin Sabir Pari Hama Sharef 

机构地区：[1]Faculty of Agricultural Sciences, Food Sciences Departmen, University of Sulaimanit, Sulaimani City, Kurdistan region, lraq

出　　处：《Journal of Agricultural Science and Technology(B)》2013年第4期306-312,共7页农业科学与技术（B）

摘　　要：Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. Today we know that lactic acid bacteria （LAB） and yeasts are prevailing organisms in carbohydrate-rich environments. They break down carbohydrates to mainly lactic acid, ethanol and CO2. The present study is to determine the effect of Lactobacillus bulgaricus alone and as a combination with yeast （Saccharomyces cerevisiae） using yeast as a control. In this work, different percentage of Lactobacillus bulgaricus were used to investigate how sourdough affect on the bread sensory characteristics such as volume, specific loaf volume, crust, grain, color crumb, aroma, taste, texture, pH of bread and extended shelf life of bread. Also different storage times were used to know it is affected on the shelf life and sensory characteristics of bread. The results suggest that use of sourdough in bread production is useful in improving sensory properties, decreasing fungal spoilage.

关 键 词：Lactic acid bacteria YEAST shelf life sensory bread characteristics. 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程] TS213.21[轻工技术与工程—食品科学与工程]