Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods

Abstract

Symbiotic bread was produced by straight dough and frozen part‐baking methods using inulin as a prebiotic (0–7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. Samples produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the samples and it increased to 7.35 log cfu/g (above the minimum recommended level) after re‐baking and storage at room temperature. Practical applications Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part‐baked bread industry is growing rapidly around the world; however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part‐baked bread industry to produce bread with improved health benefits and acceptable quality.

Enhancing the Viability Rate of Probiotic by Co-Encapsulating with Prebiotic in Alginate Microcapsules Supplemented to Cupcake Production

“…This protection has been proven, Sohail et al showed that the double-layer spray drying microcapsules of L. acidophilus NCFM helped maintain 5.51 log CFU/g after 6 months of storage at 4℃ [16]. The presence of both prebiotic and probiotic formed a symbiotic system [7]. therefore L. plantarum seemed to have access to the carbon source for their development (Fig.…”

“…But it is worth noting that most of the probiotic supplement foods on the market are made from dairy sources, such as ice cream, cheese, yogurt, and more. Meanwhile, the demand for non-dairy products is increasing according to vegetarianism or health issues related to dairy products such as lactose intolerance, allergies with milk protein and blood cholesterol control [7]. Therefore, probiotic bakery products contained probiotic microorganism is considered a new trend as well as diversify choice for probiotic supplement products.…”

Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

“…In their research, Almada-Érix et al (2022) proved that the probiotic Bacillus coagulans added to bread showed high resistance to the baking process and was above 10 7 CFU/g. Majzoobi et al (2019) in the results of their study showed that in the production of symbiotic bread an acceptable number of GanedenBC30 (more than 10 6 CFU/g) was obtained even after storage for 3 days at room temperature.…”

THE VIABILITY OF ENCAPSULATED Lactobacillus plantarum DURING CUPCAKE BAKING PROCESS, STORAGE, AND SIMULATED GASTRIC DIGESTION

“…However, the application probiotic in food products are limited and currently provided by dairy products such as yogurt (Adhikari et al, 2000), mayonnaise (Lieu et al, 2017), skim milk Maciel et al, (2014), cheese and so on, and have few studies on bakery products, a nondairy products. Besides, dairy products also cause lactoseintolerant (Majzoobi et al, 2018). Moreover, the price of dairy products makes the consumers who live in third-world countries are limited in consumption.…”

“…In the opposite view, the loading directly probiotic in the dough before baking will give more choices that can be chosen by the target consumer. However, the heat sensitivity of probiotic bacteria leading to the inactivation that occurs during baking decreased the viability of probiotic (Majzoobi et al, 2018;Arslan et al, 2018). Microencapsulation techniques are the method to help probiotic organisms against the disadvantaging effect of the outside environment (González -Forte et al, 2014; Lieu et al, 2017;Zhang et al, 2018;Muzzafa et al, 2018;Arslan et al, 2018).…”