The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread
The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal pro...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/7825203 |
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| author | H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad |
| author_facet | H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad |
| author_sort | H. Hadaegh |
| collection | DOAJ |
| description | The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6. Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction. Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists. Among single strains, L. casei gave better results in reducing hardness and staling rate of bread. Scanning Electron Microscopy micrographs of bread also showed the differences. |
| format | Article |
| id | doaj-art-b7e08bbfd50243ea94ecf4d752d1a524 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b7e08bbfd50243ea94ecf4d752d1a5242025-08-20T02:19:19ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/78252037825203The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast BreadH. Hadaegh0S. M. Seyyedain Ardabili1M. Tajabadi Ebrahimi2M. Chamani3R. Azizi Nezhad4Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, IranDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, IranDepartment of Biology, Faculty of Sciences, Islamic Azad University Central Tehran Branch, Tehran, IranDepartment of Animal Science, Faculty of Agriculture and Natural Resources, Islamic Azad University, Tehran Science and Research Branch, Tehran, IranPlant Breeding Department, College of Agriculture and Natural Resources, Islamic Azad University, Science and Research Branch, Tehran, IranThe effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6. Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction. Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists. Among single strains, L. casei gave better results in reducing hardness and staling rate of bread. Scanning Electron Microscopy micrographs of bread also showed the differences.http://dx.doi.org/10.1155/2017/7825203 |
| spellingShingle | H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread Journal of Food Quality |
| title | The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread |
| title_full | The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread |
| title_fullStr | The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread |
| title_full_unstemmed | The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread |
| title_short | The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread |
| title_sort | impact of different lactic acid bacteria sourdoughs on the quality characteristics of toast bread |
| url | http://dx.doi.org/10.1155/2017/7825203 |
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