Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters  

作　　者：Ashraf M.Al-khamaiseh Ayed S.Amr Murad A.Al-Holy Hamzah M.Al-Qadiri Mohammad H.Shahein Yanal Albawarshi 

机构地区：[1]Department of Clinical Nutrition&Dietetics,Faculty of Allied Medical Sciences,Applied Science Private University,Amman,Jordan [2]Department of Nutrition and Food Technology,School of Agriculture,The University of Jordan,Amman,Jordan [3]Department of Clinical Nutrition and Dietetics,Faculty of Applied Medical Sciences,The Hashemite University,P.O.Box 330127,Zarqa,13133,Jordan [4]Department of Medical Allied Sciences,Zarqa College,Al-Balqa Applied University,Zarqa,Jordan

出　　处：《Food Bioscience》2023年第3期3117-3127,共11页食品生物科学（英文）

基　　金：University of Jordan for supporting this work.

摘　　要：Background and objectives:Extensive research studies worldwide have discussed and analyzed the sourdough nutritional,chemical,and biotechnological aspects of western types of bread.However,the literature on sourdough usage in Arabic bread processing is very limited.The present study aimed to come up with a new fermentation technique at the bakery level.The new technique is hoped to reveal the traditional nostalgic characteristic flavor of Arabic bread produced using natural sourdough instead of the traditional yeasted dough and study its effect on the resulting bread.Three types of flour(straight grade,whole wheat,and rye)that are ordinarily used in Jordan were used to prepare three natural sour starters using the backslopping technique.Findings:Dominant yeast species isolated from the traditional sour starter of the local Jordanian whole wheat were Saccharomyces cerevisiae,Candida glabrata,and Zygosaccharomyces spp.,while rye and straight-grade starters showed different domination patterns.The dominant species of lactic acid bacteria(LAB)isolated from the traditional sour starter of the local Jordanian whole wheat(Horani cultivar)were Lactiplantibacillus plantarum2,Lactobacillus delbrueckii ssp bulgaricus,and the Lacticaseibacillus paracasei ssp paracasei3,while mixed strains of LAB isolates were obtained for the rye and straight-grade flour starters on day 7 of preparation.The pH results showed no significant differences(P>0.05)between the three types of sour starters,while the total titratable acidity(TTA)results showed a significant increase(P≤0.05)in whole wheat sour starters with a TTA value of 11.17±0.11 ml 0.1 N NaOH/10g dough.The 20%and 30%straight-grade sour bread samples and the control exhibited the highest scores in terms of acceptability and total quality scores.Conclusions:The incorporation of sourdough in Arabic flatbread processing showed remarkable results in extending the shelf life by using natural ingredients,improving the quality,and providing tastier and more convenient bread.

关 键 词：Type I Sourdough Natural starters Lactic acid bacteria Arabic bread Analytical Profile Index 

分 类 号：TS201.1[轻工技术与工程—食品科学]