Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Journal of Food Science and Technology
Mohammad B Habibi NajafiMohammad H Haddad Khodaparast

Abstract

The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread harden...Continue Reading

References

Sep 30, 2006·Food Microbiology·Elke K ArendtFabio Dal Bello
Feb 22, 2011·Journal of the Science of Food and Agriculture·Alessandro Angioloni, Concha Collar
Nov 1, 1995·World Journal of Microbiology & Biotechnology·M GobbettiJ Rossi
Oct 21, 2014·Journal of Food Science and Technology·Amir PourfarzadSeyed Ali Mortazavi
Dec 6, 2014·Journal of Food Science and Technology·Sudiyeh Hejri-ZarifiMohammad Hossein Haddad Khodaparast

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Citations

Mar 1, 2018·Journal of Food Science and Technology·S Longoria-GarcíaR E Belmares-Cerda

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