A study on Bifidobacterium lactis Bb12 viability in bread during baking

• Making bread with an addition of Bb12 at the beginning of manufacturing process.
• Research on the viable counts of Bb12 inside the dough during baking.
• Properties of bread related to the heat inactivation are measured during baking.
• “Probiotic bread” possibly can be made base on this study.

Bread was made from dough with an addition of freeze-dried culture of the probiotic strain Bifidobacterium lactis Bb12 (Bb12). The viable cell counts, specific volume, moisture content and water activity of the bread were determined after baking for 0, 3, 6, 9, 12 min at 165, 185, 205 °C, respectively. The viable counts of Bb12 in both the core and the middle sections of the bread declined significantly during baking. However, some bacteria survived in the bread even after baking for 12 min. Moreover, the specific volumes and moisture contents of the bread increased with baking, and water activity of bread remained almost the same during baking.