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Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran

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Abstract

Effects of 8 different sourdoughs and their replacement levels at 10, 20, and 30%(w/w) on the volume (of dough), crust hardness, organoleptic, and anti-mold properties of Iranian sangak bread were investigated. Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus acidophilus, and Leuconostoc mesenteroides were selected for the preparation of sourdough samples. The highest dough volume was achieved when sourdough (those having S. cerevisiae) was used at 30%. The highest taste scores were found with the bread sample using the above-mentioned starters at 30% sourdough replacement level. Considering the chewing, appearance, and overall quality of the new products, most of the samples maintained the favorite sensory aspects of sangak bread. Use of lactic acid bacteria and yeast strains as part of the sourdough formulation (followed by the use of sourdough in the dough formulation) resulted in improved crust properties and greater anti-mold activities.

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Authors and Affiliations

  1. Department of Food Science, Engineering and Technology, University of Tehran, P.O. Box 31587-77871, Karaj, Iran

    Mohammad Ali Najafi, Karamatollah Rezaei, Mohammad Safari & Seyyed Hadi Razavi

Authors
  1. Mohammad Ali Najafi
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  2. Karamatollah Rezaei
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  3. Mohammad Safari
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  4. Seyyed Hadi Razavi
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Correspondence to Karamatollah Rezaei.

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Najafi, M.A., Rezaei, K., Safari, M. et al. Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran. Food Sci Biotechnol 21, 113–121 (2012). https://doi.org/10.1007/s10068-012-0014-4

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  • DOI: https://doi.org/10.1007/s10068-012-0014-4

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