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The effect of kefir addition on microstructure parameters and physical properties of porous white bread

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Abstract

The effect of kefir concentration on the quality of porous white bread has been investigated. Quality evaluation was done using flatbed scanning (FBS) for measuring crumb porosity, instrumental texture profile analysis (TPA), crust and crumb color (L * a * b *), moisture, specific volume, and density determination techniques. The correlations between porosity, brightness, and firmness were also investigated. Long fermentation time of the sourdough changed significantly (p<0.05) the cell mean area (mm2), cell mean perimeter (mm), firmness (N), chewiness (N), light reflectance, and specific volume (ml/g). A strong correlation was found between microstructure of porous white bread, brightness (L), and firmness from TPA test. Kefir prolonged the shelf life of bread.

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Authors and Affiliations

  1. Biochemical-Pharmaceutical Technology Department, Pharmaceutical Sciences Faculty, São Paulo University, Avenue Prof. Lineu Prestes, 580, B-16–Cidade Universitária, São Paulo/SP, CEP 05508-900, Brazil

    Mauricio Sergio Esteller, Orlando Zancanaro Jr & Suzana Caetano da Silva Lannes

  2. Senai Horácio Augusto da Silveira School, Rua Tagipurú, 242 – Barra Funda, São Paulo/SP, CEP 01156-000,, Brazil

    Camila Nunes Santos Palmeira

Authors
  1. Mauricio Sergio Esteller
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  2. Orlando Zancanaro Jr
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  3. Camila Nunes Santos Palmeira
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  4. Suzana Caetano da Silva Lannes
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Correspondence to Suzana Caetano da Silva Lannes.

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Esteller, M.S., Zancanaro, O., Palmeira, C.N.S. et al. The effect of kefir addition on microstructure parameters and physical properties of porous white bread. Eur Food Res Technol 222, 26–31 (2006). https://doi.org/10.1007/s00217-005-0103-1

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  • DOI: https://doi.org/10.1007/s00217-005-0103-1

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