Izvorni znanstveni članak
https://doi.org/10.17113/ftb.55.04.17.5344
Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread
Dubravka Novotni
orcid.org/0000-0001-8760-6125
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia
Ivna Vrana Špoljarić
orcid.org/0000-0002-2712-2708
; University of Zagreb, Faculty of Food Technology and Biotechnology, Food Control Centre, Jagićeva 31, HR-10000 Zagreb, Croatia
Saša Drakula
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia
Nikolina Čukelj
orcid.org/0000-0002-5255-2910
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia
Bojana Voučko
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia
Mario Ščetar
orcid.org/0000-0002-4684-4781
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia
Kata Galić
orcid.org/0000-0003-1501-8812
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia
Duška Ćurić
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia
Sažetak
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5 %) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and rumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging.
Ključne riječi
barley sourdough bread; crumb firmness; Lactobacillus reuteri; modified atmosphere packaging; principal component analysis; vacuum cooling
Hrčak ID:
192333
URI
Datum izdavanja:
29.12.2017.
Posjeta: 1.527 *