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Articles by Salim- ur-Rehman
Total Records ( 2 ) for Salim- ur-Rehman
  Salim- ur-Rehman , Haq Nawaz , Sarfraz Hussain , Muhammad Mushtaq Ahmad , Mian Anjum Murtaza and Mian Saeed Ahmad
  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.
  Ghulam Mueen-ud-Din , Salim- ur-Rehman , Faqir Muhammad Anjum and Haq Nawaz
  Sourdough naans were prepared using different extraction rate wheat flours and sourdough starter cultures. Sourdough naans were analyzed to find out the effect of flour extraction rates on the production of organic acids and minerals content. It was concluded that organic acids (lactic, acetic and citric acid) increased with an increase in extraction rate and freeze dried cultures containing hetero-fermentative strains of LAB showed better performance than homo-fermentative in the production of organic acids. Similarly, minerals content were also increased with an increase in flour extraction and 100% extraction rate sourdough naan showed the highest minerals content.
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