Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread
| Autor: | Mina Rasoulifar, Alireza Sadeghi, Fahimeh Hajinia, Maryam Ebrahimi, Mohammad Ghorbani |
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| Jazyk: | English<br />Persian |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 4, Pp 433-446 (2024) |
| Druh dokumentu: | article |
| ISSN: | 1735-4161 2228-5415 |
| DOI: | 10.22067/ifstrj.2024.85646.1299 |
| Popis: | IntroductionWheat bread is a staple food worldwide, and bread making using sourdough is one of the oldest technologies. In this regard, the use of legume sourdough is important in improving the quality of wheat bread. Sprouted legumes are also proper substrates rich in bioactive compounds for sourdough fermentation to produce enriched products. Furthermore, application of herbal extracts in sourdough formulation is a simple way to enhance organoleptic properties and mold-free shelf-life of the produced sourdough bread. Considering positive effects of sourdough on techno-functional properties of the produced bread, the aim of the present study was to enhance quality parameters of wheat bread using controlled fermented sprouted lentil containing fennel extract. Materials and MethodsIn the present study, predominant lactic acid bacteria (LAB) were isolated using the sequential back-slopping process from fermented sprouted lentil containing fennel extract. The isolates were screened based on their antifungal activities against Aspergillus niger. The selected isolates were identified through amplification of the target sequence with 1500 bp from its 16S rDNA gene and sequencing of the PCR products. After that, controlled fermentation containing selected LAB isolates (as a starter culture) was performed in processing of wheat bread. Crumb hardness, specific volume, water activity, overall acceptability and surface growth rate of the target fungus were compared in the produced breads. In order to determine the effects of the substrate, fermentation and germination, suitable samples were produced. The results of the present study were also analyzed in a completely randomized design with three replications, and Duncan test at P |
| Databáze: | Directory of Open Access Journals |
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