Studies on the shelf life of bread using acidulants and their salts

Omer Mukhtar TARAR; - *; - Salim-ur-REHMAN; Ghulam MUEEN-UD-DIN; Mian Anjum MURTAZA

Makale detayları

Studies on the shelf life of bread using acidulants and their salts

Yazarlar:

Omer Mukhtar TARAR | - * | - Salim-ur-REHMAN | Ghulam MUEEN-UD-DIN | Mian Anjum MURTAZA

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Biology 2010 Vol.34 Issue 2, pp.133-138

Belge Tipi:

Makale

Yayın Tarihi:

1/2010

Belge Dili:

Türkçe

Document ID (Org No.):

2000813075

Sıklık:

İki Aylık

eISSN:

1303-6092

pISSN:

1300-0152

Anahtar kelimeler:

Özet:

 

White bread loaves prepared from wheat flour and the addition of different levels of acidulants, i.e. acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. Among the sensory characteristics for the different treatments, volume of bread, color of crust, symmetry of form, crust characteristics, grain, and crumb color differed significantly, and the scores were 6.5-7.4, 5.8-6.8, 2.9-3.4, 2.7-3.1, 10.6-11.8, and 6.8-7.4, respectively, whereas evenness of bake, aroma, taste, and texture were not significantly different. Storage for 96 h affected the aroma, taste, texture, and crust characteristics to a great extent. The treatments containing 0.2% and 0.3% lactic acid in combination with 0.2% calcium propionate were the most effective against microbial spoilage.

 

White bread loaves prepared from wheat flour and the addition of different levels of acidulants, i.e. acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. Among the sensory characteristics for the different treatments, volume of bread, color of crust, symmetry of form, crust characteristics, grain, and crumb color differed significantly, and the scores were 6.5-7.4, 5.8-6.8, 2.9-3.4, 2.7-3.1, 10.6-11.8, and 6.8-7.4, respectively, whereas evenness of bake, aroma, taste, and texture were not significantly different. Storage for 96 h affected the aroma, taste, texture, and crust characteristics to a great extent. The treatments containing 0.2% and 0.3% lactic acid in combination with 0.2% calcium propionate were the most effective against microbial spoilage.

Makale detayları

Studies on the shelf life of bread using acidulants and their salts

Yazarlar:

Omer Mukhtar TARAR | - * | - Salim-ur-REHMAN | Ghulam MUEEN-UD-DIN | Mian Anjum MURTAZA

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Biology 2010 Vol.34 Issue 2, pp.133-138

Belge Tipi:

Makale

Yayın Tarihi:

1/2010

Belge Dili:

Türkçe

Document ID (Org No.):

2000813075

Sıklık:

İki Aylık

eISSN:

1303-6092

pISSN:

1300-0152

Key words: Shelf life

bread

lactic acid

acetic acid

calcium propionate

Sayı

Makale detayları

Studies on the shelf life of bread using acidulants and their salts

Yazarlar: Omer Mukhtar TARAR | - * | - Salim-ur-REHMAN | Ghulam MUEEN-UD-DIN | Mian Anjum MURTAZA

Yayıncı: TUBITAK

Dergi: Turkish Journal of Biology 2010 Vol.34 Issue 2, pp.133-138

Belge Tipi: Makale

Yayın Tarihi: 1/2010

Belge Dili: Türkçe

Document ID (Org No.): 2000813075

Sıklık: İki Aylık

eISSN: 1303-6092

pISSN: 1300-0152

Key words: Shelf life

bread

lactic acid

acetic acid

calcium propionate

Sayı

Yazarlar:

Omer Mukhtar TARAR | - * | - Salim-ur-REHMAN | Ghulam MUEEN-UD-DIN | Mian Anjum MURTAZA

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Biology 2010 Vol.34 Issue 2, pp.133-138

Belge Tipi:

Makale

Yayın Tarihi:

1/2010

Belge Dili:

Türkçe

Document ID (Org No.):

2000813075

Sıklık:

İki Aylık

eISSN:

1303-6092

pISSN:

1300-0152