The effect of lactobacilli starter culture on quality of bread

Petruláková, Zuzana, Hybenová, Eva, Mikušová, Lucia, Gereková, Petra, Kocková, Monika and Šturdík, Ernest The effect of lactobacilli starter culture on quality of bread Acta Chimica Slovaca, Vol.2, No. 2, 2009, 120-128

Document type: Článok z časopisu / Journal Article
Collection: Acta Chimica Slovaca  
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Author(s) Petruláková, Zuzana
Hybenová, Eva
Mikušová, Lucia
Gereková, Petra
Kocková, Monika
Šturdík, Ernest
Title The effect of lactobacilli starter culture on quality of bread
Journal name Acta Chimica Slovaca
Publication date 2009
Year available 2009
Volume number 2
Issue number 2
ISSN 1337-978X
Start page 120
End page 128
Total pages 19
Place of publication Bratislava
Publisher Slovak Technical University
Collection year 2009
Language english
Subject 290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
Abstract/Summary The aim of this work was both production, and physical and sensoric evaluation of various bread types with utilisation of sourdough. The sourdough was prepared from starter culture containing lactobacilli isolated from Slovak bakeries. The sensoric evaluation was done by ten trained evaluators according to ISO 8586. In addition to the sensory influence of sourdough, the physical properties, such a specific volume, shape, penetrometer number were investigated. The results show that the sourdough fermentation improve quality parameters of whole grain, fibber-rich products.
Keyword(s) lactic acid bacteria
starter cultures
sensory properties
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Created: Fri, 18 Dec 2009, 14:02:37 CET by Iveta Drtilová . Detailed History