Salim- ur-Rehman
Institute of Food Science and Technology,
University of Agriculture,
Faisalabad, Pakistan
Haq Nawaz
Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Pakistan
Sarfraz Hussain
Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
Muhammad Mushtaq Ahmad
Ayub Agriculture Research Institute, Faisalabad, Pakistan
Mian Anjum Murtaza
Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
Mian Saeed Ahmad
Institute of Food Science and Technology,
University of Agriculture,
Faisalabad, Pakistan
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.
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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
DOI: 10.3923/pjn.2007.562.565
URL: https://scialert.net/abstract/?doi=pjn.2007.562.565