
	Biotechnology
	Year: 2008 \| Volume: 7 \| Issue: 2 \| Page No.: 354-356 DOI: 10.3923/biotech.2008.354.356

Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread

Alireza Sadeghi, Fakhri Shahidi, Seyed Ali Mortazavi and Balal Sadeghi

Abstract: The aims of this research were to apply the sourdough LAB containing specific starter cultures for Barbari bread production and evaluation it`s microbiological shelf life and sensory properties. The effects of fermentation times (8, 16 and 24 h), fermentation temperatures (28, 32 and 36 °C) and type of starter culture (Lactobacillus sanfransicencis (ATCC 14917), Lactobacillus plantarum (ATCC 43332) and a mixture of both LAB) were analyzed in a completely randomized design with factorial experiment and 4 replications was conducted. Microbiological shelf lives of samples were determined by plating serial dilutions on to plate count agar, at days 1 to 7. Breads sensory properties were determined in 1, 24, 48 and 72 h intervals, after baking according to AOAC standard method. The results showed that, sourdough had significant effect (p≤0.05) on microbiological shelf life and sensory properties of Barbari bread in comparison with control sample. Moreover the produced sample with Lactobacillus plantarum (24 h fermentation time and 32 °C fermentation temperature) had the most microbiological shelf life and the sample produced with a mixture of both LAB (16 h fermentation time and 28 °C fermentation temperature) had the best sensory evaluation, 72 h after baking.

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•	Effect of Using Sourdough and Frozen Dough for Preparation of Breads on Quality, Shelf Life and Staling

How to cite this article:

Alireza Sadeghi, Fakhri Shahidi, Seyed Ali Mortazavi and Balal Sadeghi, 2008. Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread. Biotechnology, 7: 354-356.

DOI: 10.3923/biotech.2008.354.356

URL: https://scialert.net/abstract/?doi=biotech.2008.354.356

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