PERFORMANCES OF WET GRANULATED LACTIC ACID BACTERIA FOR THE DIRECT FERMENTATION OF WHEAT DOUGHS
| dc.contributor.author | Dabous, Azza | |
| dc.date.accessioned | 2022-10-02T05:53:34Z | |
| dc.date.available | 2022-10-02T05:53:34Z | |
| dc.date.issued | 2018-07-24 | |
| dc.description.abstract | Background: Sourdough is a mixture of flour and water, which is fermented by the action of lactic acid bacteria (LAB) and yeasts. These microorganisms usually come from flour, dough ingredients or the environment. The selection and preservation of LAB suitable for industrial or artisanal bread making represents a useful tool to better address the biotechnology choices of the bakery industries. Thermal drying is one of the most popular methods used in the production of dried sourdough starters. However, drying may injury LAB in many ways. Material and methods: This study assessed the fermentation ability of 43 bacteria strains to be use as suitable sourdough starters, then the best fermentative strains were further classified and combined based on their biochemical and genotypic criteria. In the second phase of the study, we compared the drying effect of wet granulation and freeze drying method on the viability of starter culture. Results: Wet granulation was successful in obtaining better leavening height in comparing with fresh cells (p value < 0.05), while the leavening height obtained by using freeze dried sourdough starter was lower than the fresh cells. Wet granulation process has very little effect on the viability of microbial cells and doughs obtained were characterized by a considerable amount of lactic acid like the fresh cell starters. Sensory analyses univocally indicated that breads obtained by using the starter culture, above all as fresh cells, resemble those produced by means of the natural sourdough. Indeed, further efforts are required to point out a better strategy to stabilize the microbial combination during its shelf-life. | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/17816 | |
| dc.publisher | An-Najah National University | en_US |
| dc.subject | PERFORMANCES OF WET GRANULATED LACTIC ACID BACTERIA FOR THE DIRECT FERMENTATION OF WHEAT DOUGHS | en_US |
| dc.supervisor | Dr.Mohamed Al-tamimi, prof. Maria Aponte | en_US |
| dc.title | PERFORMANCES OF WET GRANULATED LACTIC ACID BACTERIA FOR THE DIRECT FERMENTATION OF WHEAT DOUGHS | en_US |
| dc.type | Thesis | en_US |