Nami Yousef, Gharekhani Mehdi, Aalami Mehran, Hejazi Mohammad Amin
1Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran.
2Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
J Food Sci Technol. 2019 Sep;56(9):4057-4067. doi: 10.1007/s13197-019-03874-8. Epub 2019 Jun 22.
The study investigated the effect of sourdough made from combinations of four spp. on the physicochemical properties, consumer acceptability, and shelf life of bread made from pearl millet flour. Fermentation based on both single and multiple species reduced the pH of the dough and increased its titratable acidity and HO content. The addition of sourdough increased the elasticity and reduced the stiffness of the pearl millet dough. Sourdough fermented with had the greatest effect on loaf height, specific volume, porosity, and moisture content. During storage, the moisture content of the bread crumb decreased, but that of their crust increased. Sourdough-based loaves retained their moisture better than conventional loaves and the sourdough suppressed the development of mold for a longer period. An organoleptic assessment showed that the sourdough-based bread was more palatable than either conventional or chemically acidified ones. The tissue softness, chewiness, and flavor of the pearl millet bread decreased during storage. The use of sourdough based on either , or + is recommended to produce high-quality pearl millet-based bread.
该研究调查了由四种[物种名称未给出]组合制成的酸面团对珍珠粟粉面包的理化性质、消费者接受度和保质期的影响。基于单一和多种菌种的发酵降低了面团的pH值，增加了其可滴定酸度和HO含量。添加酸面团增加了珍珠粟面团的弹性并降低了其硬度。用[具体菌种未给出]发酵的酸面团对面包体积、比容、孔隙率和水分含量的影响最大。在储存期间，面包屑的水分含量下降，但其外皮的水分含量增加。基于酸面团的面包比传统面包能更好地保持水分，并且酸面团能在更长时间内抑制霉菌的生长。感官评估表明，基于酸面团的面包比传统面包或化学酸化面包更可口。珍珠粟面包的组织柔软度、咀嚼性和风味在储存期间下降。建议使用基于[具体菌种未给出]、[具体菌种未给出]或[具体菌种未给出]+[具体菌种未给出]的酸面团来生产高质量的珍珠粟面包。
