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Pregled bibliografske jedinice broj: 906594

Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread


Novotni, Dubravka; Vrana Špoljarić, Ivna; Drakula, Saša; Čukelj, Nikolina; Voučko, Bojana; Ščetar, Mario; Galić, Kata; Ćurić, Duška
Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread // Food technology and biotechnology, 55 (2017), 4; 464-474 doi:10.17113/ftb.55.04.17.5123 (međunarodna recenzija, članak, znanstveni)


Naslov
Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread

Autori
Novotni, Dubravka ; Vrana Špoljarić, Ivna ; Drakula, Saša ; Čukelj, Nikolina ; Voučko, Bojana ; Ščetar, Mario ; Galić, Kata ; Ćurić, Duška

Izvornik
Food technology and biotechnology (1330-9862) 55 (2017), 4; 464-474

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Barley sourdough bread, crumb firmness, Lactobacillus reuteri, modified atmosphere packaging, principal component analysis, vacuum cooling

Sažetak
Driven by the bakery industry urge to satisfy consumers’ demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf-life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage while bread without sourdough had detectable moulds at 30th day. Stored breads were rebaked after 1, 8, 15, 22, and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5 %) was detected on 15th day after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored breads continuously declined due to crumb firming. Breads flavour did not change during mould-free storage time. The principal component analysis identified major differences in flavour of sour and control breads, also crumb firmness and moisture content of samples. This study exposes the positiverole of L. reuteri barley sourdough in improving crumb texture for at least 15 days, and ensuring mould and bacteria free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced acid odour, crust colouring, and crumbliness. Hence, the combination of both approaches can successfully extend shelf-life quality of partially baked bread in modified atmosphere packaging.

Izvorni jezik
Hrvatski, engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
This research was financially supported by the Croatian Science Foundation

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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