نتایج جستجو برای: barbari
تعداد نتایج: 129 فیلتر نتایج به سال:
Abstract The aim of this study was to improve the quality and nutritional value Barbari bread using sourdough whole wheat-barley flour. To optimize fermentation condition, effect content (15–30%), temperature (30–45 °C), time (30–120 min) on characteristics (specific volume, porosity, textural characteristics, phytic acid sensory properties) were investigated. optimal conditions obtained by mod...
This study was intended to use the sourdough LAB containing specific starter cultures for Barbari bread production and reduction of its staling. For sourdough preparation, fresh microbial cells were collected by centrifugation from LAB cultures. Then 1.5% of flour (w/w) from these washed cells with the same amounts of wheat flour and tap water and 0.25% (w/w) active dry yeast extract, containin...
this study examined sourdough lab containing specific starter cultures used to produce barbari-style bread and evaluated their microbiological shelf life and sensory properties. the effects of sourdough fermentation time (8, 16, 24h), fermentation temperature (28, 32, 36°c) and type of starter culture (lactobacillus sanfransicencis, atcc 14917; lactobacillus plantarum, atcc 43332; a mixture of ...
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