文章基本信息

标题：Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread
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作者：Salim- ur-Rehman ; Haq Nawaz ; Sarfraz Hussain 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2007
卷号：6
期号：6
页码：562-565
DOI：10.3923/pjn.2007.562.565
出版社：Asian Network for Scientific Information
摘要：Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria ( Lactobacillus bulgaricus ) alone and in combination with yeast ( Saccharomyces cerevisiae ) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.