 |
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
|
|
| |
| Attached Files |
| Name |
Description |
MIMEType |
Size |
Downloads |
acs_0051.pdf
|
acs_0051.pdf |
application/pdf |
77.32KB |
0 |
| 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
sourdough
starter cultures
bread
sensory properties
|
|
|
|
