Effect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum
نویسندگان
چکیده
In this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of study was the effect green tea powder extracts (0.25%, 0.50%, 0.75% and 1.0%) on added bread. dynamic rheological properties doughs determined. Bread production carried out then texture analysis, specific volume, color DPPH total phenolic analysis performed. Frequency scanning test used to determine viscoelastic properties. G' ˃ G'' found in all prepared Lb. strain. fact that indicated sourdoughs exhibited elastic It observed hardness values containing lower compared control other varied between 161.9-267.6 g. extract at concentration had lowest value. volumes increased as increased. for concentrations (0.25,0.50.0.75,1.0 control) 3.39,3.80,3.95,5.21 4.45 (mL g-1), respectively. breads, it noted ratio increased, density Another important parameter our is analysis. changed 0.54 mmol g-1 1.46 g-1. antioxidant value breads. Sourdough bread 1.0% highest value, while (0.54) content (TPC) with 10.67 104.65 ug results, A linear relationship found. As a result, can be said improve quality
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ژورنال
عنوان ژورنال: Journal of Tekirdag Agricultural Faculty
سال: 2022
ISSN: ['1302-7050']
DOI: https://doi.org/10.33462/jotaf.1038037