کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6402701 1330889 2014 31 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties
ترجمه فارسی عنوان
تثبیت ژامبیک گندم با استفاده از گرمازدایی یا تخمیر خمیر: اثرات بر روی خواص خمیر و خواص نان
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The aim of this work was to evaluate the effects of wheat germ - stabilized by toasting or by sourdough fermentation - on dough and bread properties. Doughs were produced by adding increasing amounts of each type of stabilized germ, starting with the current recommended level of 3 g/100 g up to 20 g/100 g. Sourdough fermentation ensured the presence of lactic acid bacteria (LAB) in amounts comparable to those found in conventional sourdough. The acidification induced by LAB inactivates lipase and lipoxygenase, as does the toasting process. These results account for the decrease in rancidity, as demonstrated by the low development of hexanal during storage. Fermentation significantly decreased the content of glutathione, responsible for the deterioration of the rheological characteristics and workability of dough containing high levels of germ. Dough enriched with fermented germ exhibited high stability during mixing and development. Positive effects (high specific volume and low firmness) associated with the use of germ stabilized by fermentation have been detected both in fresh bread and in samples stored up to 4 days in controlled conditions of humidity and temperature. Finally, the sensory consumers' test confirmed that the addition of fermented germ did not diminish the liking of the sample.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 2, Part 1, December 2014, Pages 1100-1106
نویسندگان
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