کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583841 | 1492021 | 2019 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of a novel Lactobacillus paracasei starter on sourdough bread quality
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کلمات کلیدی
PCR-DGGEIsoamyl alcohol (PubChem CID: 31260)2-Phenylethanol (PubChem CID: 6054)Ethanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Ethyl acetate (PubChem CID: 8857) - اتیل استات (PubChem CID: 8857)Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Benzaldehyde (PubChem CID: 240) - بنزالدهید (PubChem CID: 240)Furfural (PubChem CID: 7362) - فورفورال (PubChem CID: 7362)Sourdough - نان خمیر ترشQuality - کیفیت
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of a novel Lactobacillus paracasei starter on sourdough bread quality Effect of a novel Lactobacillus paracasei starter on sourdough bread quality](/preview/png/7583841.png)
چکیده انگلیسی
The novel Lactobacillus paracasei K5 strain, recently isolated from Greek cheese, was evaluated as potential sourdough bread starter. Breads were made using different amounts of L. paracasei sourdoughs as well as traditional sourdough for comparison. Quality characteristics of the breads (acidity and rising) were examined, as well as rope spoilage through macroscopic observations and molecular analysis (PCR-DGGE). The highest acidity levels (3.15â¯g lactic acid and 1.13â¯g acetic acid per kg of bread) and better resistance to rope spoilage were observed when bread contained 30% w/w L. paracasei K5 sourdough. Spoilage in the L. paracasei K5 breads was observed at 15-16â¯days, 5â¯days later than the control breads. In addition, L. paracasei K5 sourdough improved the bread sensory properties, as reflected by consumer preference and GC/MS analysis of aroma volatiles. Therefore, L. paracasei K5 can be successfully used for sourdough bread making with good quality and extended shelf-life.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 259-265
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 259-265
نویسندگان
Ioanna Mantzourani, Stavros Plessas, Maria Odatzidou, Athanasios Alexopoulos, Alex Galanis, Eugenia Bezirtzoglou, Argyro Bekatorou,