Studies on Process Development and Quality Evaluation  of Sour Dough Bread

Deshpande, H.W.; Katke, S.D.; Khan, Pathan M. Aziz

doi:10.20546/ijcmas.2019.802.258

Cited by 1 publication

(3 citation statements)

References 21 publications

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“…The titratable acidity (TA) of the breads was higher than the finding of Dashen et al (2021), who reported that the TA of bread was 0.5%. But this result was lower than the finding of Deshpande et al (2019), who reported that the TA of bread was 5.4%.…”

Section: Physical Properties Of Breadscontrasting

confidence: 75%

“…But this result was lower than the finding of Deshpande et al . (2019), who reported that the TA of bread was 5.4%.…”

Section: Resultsmentioning

confidence: 99%

“…The breads' sensory characteristics were varied. The variety of LAB and yeast isolates, variations in metabolic activity (Stavros et al ., 2020), and variations in the kind and quantity of metabolite production (Deshpande et al ., 2019) could all be contributing factors. By utilising starters that produce exopolysaccharides (Fashogbon et al ., 2022), diverse flavour molecules (Lei et al ., 2020), and high flavour molecule concentrations (Latife et al ., 2022), the sensory qualities of breads were improved.…”

Section: Resultsmentioning

confidence: 99%

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Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production

Dessalegn,

Andualem

2023

Int J of Food Sci Tech

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SummaryErsho is a well‐known as a source of lactic acid bacteria (LAB) and yeasts in Ethiopia. However, the utilisation of yeasts and LAB for bread production has not been previously studied. Therefore, the objective of the current study was to screen yeasts and LAB from ersho samples and determination of their bread production efficiency using a laboratory based experiment. Three LAB (1A, 13E, and 55A) and three yeasts (4A, 14D, and 54A) were screened and used to develop sourdough starters (4A13E, 14D55A, 54A1A, and 54A13E). The properties of BS4 bread made with 54A13E sourdough starter had more improved. The protein, TVC (total viable count), TFC (total fungal count), and shelf life of control bread were 13.38%, 3.1, 2.1 log cfu g−1, and 4 days, respectively. The protein, TVC, TFC, and shelf life of BS4 bread were 15.52%, 2.0, 1.4 log cfu g−1, and 7 days, respectively. Colour, texture, taste, odour, and overall acceptability mean scores of control bread were 6.6, 6.7, 6.9, 7.1, and 6.9, respectively. Colour, texture, taste, odour, and overall acceptability mean scores of BS4 bread were 8.6, 8.6, 6.4, 8.1, and 7.7, respectively. The results suggest that the use of sourdough starter in place of bakery yeast would be preferable when baking bread.

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Section: Physical Properties Of Breadscontrasting

confidence: 75%

“…But this result was lower than the finding of Deshpande et al . (2019), who reported that the TA of bread was 5.4%.…”

Section: Resultsmentioning

confidence: 99%