Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2007 | Volume: 6 | Issue: 6 | Page No.: 562-565
DOI: 10.3923/pjn.2007.562.565
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread

Salim- ur-Rehman, Haq Nawaz, Sarfraz Hussain, Muhammad Mushtaq Ahmad, Mian Anjum Murtaza and Mian Saeed Ahmad

Abstract:
Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.
PDF Citation Report Citation
 RELATED ARTICLES:
  •    Effect of Using Sourdough and Frozen Dough for Preparation of Breads on Quality, Shelf Life and Staling
How to cite this article:

Salim- ur-Rehman, Haq Nawaz, Sarfraz Hussain, Muhammad Mushtaq Ahmad, Mian Anjum Murtaza and Mian Saeed Ahmad, 2007. Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread. Pakistan Journal of Nutrition, 6: 562-565.

DOI: 10.3923/pjn.2007.562.565

URL: https://scialert.net/abstract/?doi=pjn.2007.562.565

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom