Investigation Effect of wheat germ sour dough on quality and shelf life of Barbari bread
2014
Karimi, Mehdi | Ghiafeh Davoodi, Mehdi | Sahraiyan, Bahareh | Naghipour, Fariba | Tavakoli, Hossein | Sheikholeslami, Zahra | Yaghbani, Masoud | Nikkhah, Shohreh
Staling and microbial spoliage are the most important factors for decreasing of bread shelf–life. Sourdough is traditional method to improve flavour, texture, and shelf-life of bread.Traditionally, sourdough breads were made from brown or wholemeal flour. Wheat germ, corresponding to 2-3% of total weight of wheat kernel, is systmatically removed during milling since it adversely affects the keeping and processing quality of the flour .In this study, wheat germ was used as substrate for the manufacture of sourdough fermented. Barbari bread containing sourdough fermented raw wheat germ as an ingredient was compaired to bread made with sourdough fermented toasted wheat germ and sourdough fermented steamed wheat germ in four levels of 3, 5, 7 and 10% (base on whet flour). Result showed that use of sourdough fermented toasted wheat germ increase specific volume of bread and addition of fermented steamed wheat germ produced lighter bread. And adding the steamed wheat germ significantly decreased the firmness of the crumb texture.
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