• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science and Biotechnology >Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran
【24h】

Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran

机译：几种发酵剂文化对伊朗传统扁平面包（Sangak）的抗霉菌活性和感官特性的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Effects of 8 different sourdoughs and their replacement levels at 10, 20, and 30%(w/w) on the volume (of dough), crust hardness, organoleptic, and anti-mold properties of Iranian sangak bread were investigated. Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus acidophilus, and Leuconostoc mesenteroides were selected for the preparation of sourdough samples. The highest dough volume was achieved when sourdough (those having S. cerevisiae) was used at 30%. The highest taste scores were found with the bread sample using the above-mentioned starters at 30% sourdough replacement level. Considering the chewing, appearance, and overall quality of the new products, most of the samples maintained the favorite sensory aspects of sangak bread. Use of lactic acid bacteria and yeast strains as part of the sourdough formulation (followed by the use of sourdough in the dough formulation) resulted in improved crust properties and greater anti-mold activities.
机译：研究了8种不同的面团及其在10％，20％和30％（w / w）的替换水平对伊朗sangak面包的体积，面团硬度，感官和抗霉菌性的影响。选择了酿酒酵母，植物乳杆菌，嗜酸乳杆菌和肠膜明串珠菌制备酸味样品。当使用30％的酸面团（具有酿酒酵母的那些）时，面团的体积最大。使用上述发酵剂在面包样品中添加了30％的酵母，发现了最高的口味评分。考虑到新产品的咀嚼性，外观和整体质量，大多数样品保持了桑加克面包最喜欢的感官方面。乳酸菌和酵母菌株作为面团配方的一部分使用（紧随其后的是在面团配方中使用面团）导致了改善的硬皮特性和更大的抗霉菌活性。

著录项

  • 来源
    《Food Science and Biotechnology》 |2012年第1期|p.113-121|共9页
  • 作者

    Mohammad Ali Najafi; Karamatollah Rezaei; Mohammad Safari; Seyyed Hadi Razavi;

  • 作者单位

    Department of Food Science, Engineering and Technology, University of Tehran, P.O. Box 31587-77871, Karaj, Iran;

    Department of Food Science, Engineering and Technology, University of Tehran, P.O. Box 31587-77871, Karaj, Iran;

    Department of Food Science, Engineering and Technology, University of Tehran, P.O. Box 31587-77871, Karaj, Iran;

    Department of Food Science, Engineering and Technology, University of Tehran, P.O. Box 31587-77871, Karaj, Iran;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    anti-mold; crust; organoleptic; sangak; sourdough;

    机译：防霉;结皮;感官;sangak;酸面团;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号