| Autor: |
Alireza Sadeghi, Fahimeh Hajinia, Hossein Purabdolah, Maryam Ebrahimi, Sara Shahryari, Maryam Pahlavani |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101537- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2666-1543 |
| DOI: |
10.1016/j.jafr.2024.101537 |
| Popis: |
Indigenous sourdough (SD) yeasts have promising potential applications as starter culture in processing of the baked goods. In the present study, techno-functional capabilities of the predominant yeasts isolated from barley SD were characterized to select a proper starter culture for type IV SD. Accordingly, techno-functional characteristics of the produced barley bread including textural features using a texture analyzer, sensory properties through evaluation of the panelist's scores, mold-free shelf-life using a challenge test, and their antioxidant capacity based on the DPPH free radical scavenging activity were compared to each other. According to the results, crumb hardness of the barley bread produced with BSY 3 isolate was significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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