Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread
2022
Zahra Farajinejad | Forogh Mohtarami | Mirkhalil Pirouzifard | Saber Amiri | Hamed Hamishehkar | Hossein Samadi kafil
Today, consumers' interest in consuming healthy foods with high nutritional value has drawn the attention of everyone, especially researchers, to the use of healthy foods, further the use of probiotics and prebiotics in bakery products, especially sourdough bread. Bulk bread samples prepared with sourdough containing probiotic Bacillus coagulans and prebiotic fructooligosaccharide (FOS) were characterized for their physical, chemical, and sensory attributes. The results showed that by adding sourdough containing B.coagulans to bulk bread compared to the control, acidity, specific volume, moisture, height, crust hardness, cohesiveness, springiness, chewiness, and sensory evaluation decreased but hardness increased. In this study, water activity was not influenced by factors. In contrast, adding sourdough containing B.coagulans and FOS to bulk bread significantly affected hardness, chewiness, crust penetration, color, and hardness during storage, as well as sensory evaluation. However, it significantly reduced the specific volume, height, and moisture indices compared to the control sample. Consequently, sourdough containing B.coagulans and FOS has provided bread with desirable properties and may be used as a starter culture for creating bulk bread with high nutritional and functional properties.
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تم تزويد هذا السجل من قبل Tarbiat Modares University
