Critical quality attributes of Iranian 'Taftoon' breads as affected by the addition of rice bran sourdough with different lactobacilli

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Abstract

Contribution effects of three probiotic bacteria of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei in the fermentation of rice bran (RB, 5-15%) sourdough on the physical (colour and firmness), chemical (pH and total titrable acidity; TTA), antimicrobial and sensory characteristics of Taftoon bread (TB), an Iranian flat bread, were studied. The results showed that L. acidophilus with inducing a more TTA led to the production of TBs with lower firmness degree than two other strains. An increase in RB amount of sourdough from 5 to 15% led to a firmer texture with lower lightness. The TB obtained from RB sourdough of L. plantarum had higher anti-mould activity than the doughs fermented by L. casei and L. acidophilus. Sensory evaluation revealed a better taste for the control bread than TBs formulated with the different sourdoughs. TBs with 5% RB sourdough had higher overall acceptability than 10 and 15% RB sourdoughs. The highest staling during 3 days storage was also found for TBs with 15% sourdough fermented with L. casei.

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APA

Torkamani, M. G., Razavi, S. H., & Gharibzahedi, S. M. T. (2015). Critical quality attributes of Iranian “Taftoon” breads as affected by the addition of rice bran sourdough with different lactobacilli. Quality Assurance and Safety of Crops and Foods, 7(3), 305–311. https://doi.org/10.3920/QAS2013.0375

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