Back to Search Start Over

Application of Cyberlindnera fabianii isolate as a potential starter culture in type IV sourdough to improve techno-functional capabilities of barley bread

Authors :
Alireza Sadeghi
Fahimeh Hajinia
Hossein Purabdolah
Maryam Ebrahimi
Sara Shahryari
Maryam Pahlavani
Source :
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101537- (2024)
Publication Year :
2024
Publisher :
Elsevier, 2024.

Abstract

Indigenous sourdough (SD) yeasts have promising potential applications as starter culture in processing of the baked goods. In the present study, techno-functional capabilities of the predominant yeasts isolated from barley SD were characterized to select a proper starter culture for type IV SD. Accordingly, techno-functional characteristics of the produced barley bread including textural features using a texture analyzer, sensory properties through evaluation of the panelist's scores, mold-free shelf-life using a challenge test, and their antioxidant capacity based on the DPPH free radical scavenging activity were compared to each other. According to the results, crumb hardness of the barley bread produced with BSY 3 isolate was significantly (P

Details

Language :
English
ISSN :
26661543
Volume :
18
Issue :
101537-
Database :
Directory of Open Access Journals
Journal :
Journal of Agriculture and Food Research
Publication Type :
Academic Journal
Accession number :
edsdoj.b399c5db3e25450f9f30e44bd2e8f460
Document Type :
article
Full Text :
https://doi.org/10.1016/j.jafr.2024.101537