Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours

Abstract

This study was carried out to compare the influence of sugar contents (0.5, 1, 1.5%) and fermentation times (8, 16, 24 h) of Lactobacillus plantarum as sourdough specific starter culture on properties and staling of Barbari breads produced with two different extraction rate flours (69 and 76%). The effect of the above mentioned parameters on properties of sourdoughs prepared from these two types of wheat flour was evaluated in a split plot design. The results showed that, different fermentation times and sugar contents had significant effect (P≤0.05) on sourdoughs total titerable acidity. After processing of Barbari breads with sourdough treatments, the specific volume, crumb firmness (texture analysis) and porosity (Image j method) were examined during 4 days of storage. Based on the results, 96 h after baking the lowest and highest amounts of crumb firmness were observed in Barbari bread prepared from 76% extraction rate flour and 24 h sourdough fermentation and 1% sugar content and also Barbari bread prepared from 69% extraction rate flour and 24 h sourdough fermentation and 1.5% sugar content, respectively. Furthermore, most of Barbari breads prepared from 76% extraction rate flour had higher specific volume and porosity and also less total acceptance than the Barbari breads prepared from 69% extraction rate flour.

Keywords

• barbari bread
• crumb firmness
• flour extraction rate
• porosity
• sourdough starter