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The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread
Grazina Juodeikiene
; Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
Joana Salomskiene
; KTU Food Institute, Taikos pr. 92, LT-51180 Kaunas, Lithuania
Dalia Eidukonyte
; Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
Daiva Vidmantiene
; Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
Vilma Narbutaite
; Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
Lina Vaiciulyte-Funk
; KTU Food Institute, Taikos pr. 92, LT-51180 Kaunas, Lithuania
Sažetak
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material. The novel fermented products (50 and 65 % moisture content) were stored at the temperatures used in bakeries (15 days at 30–35 °C in the summer period or 20 days under refrigeration conditions at 0–6 °C). The number of lactic acid bacteria (LAB) was determined during the storage of fermented products for 15–20 days. Furthermore, the effect of novel fermented products stored under different conditions on wheat bread quality was examined. Extruded wheat material was found to have a higher positive effect on LAB growth compared to the control medium by lowering the reduction of LAB populations in fermented products with the extension of storage time and increase of temperature. During storage, lower variation and lower decrease in LAB count were measured in the novel fermented products with a moisture content of 65 % compared to those with 50 %. Furthermore, this humidity allows for the production of a product with higher moisture content in continuous production processes. The addition of the new fermented products with 65 % humidity to the wheat bread recipe (10 % of the quantity of flour) had a significant effect on bread quality: it increased the acidity of the crumb and specific volume of the bread, and decreased the fractal dimension of the crumb pores and crumb firmness. Based on the microbiological investigations of fermented products during storage and baking tests, the conditions of LAB cultivation in novel fermentation media were optimized (time of cultivation approx. 20 days at 0–6 °C and approx. 10 days at 30–35 °C).
Ključne riječi
lactic acid bacteria; extruded wheat material; fermented products; wheat bread
Hrčak ID:
75190
URI
Datum izdavanja:
20.12.2011.
Posjeta: 2.688 *