The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread


Gocmen D., Sahin I., Ercan R.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, vol.205, no.2, pp.135-139, 1997 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 205 Issue: 2
  • Publication Date: 1997
  • Title of Journal : ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.135-139

Abstract

In this research, the effects of lactic acid bacteria starter and hop additives, similar to yeast, on the quality of the resulting dough and bread, especially the development of staling, were investigated. In the experiments, a mixed culture containing Lactobacillus plantarum and L. fermentum was inoculated at the levels of 2% and 4% depending on the flour quantity. Hop additives were used at the levels of 0.025% and 0.05%. The effects of type-1, type-3 and type-5 flours were investigated with respect to their chemical composition, physical properties and bread experiment at three different periods, i.e. December 1993, March and June 1994. According to the results obtained, the best values for all three types of flours were found to occur in the second period, i.e. March 1994, whereas the lowest values were observed at the end of the third term. Almost all additives had an effect on dough and bread properties, pH and acidity development and, moreover, on the development of staling. The combined application of 0.05% hop and lactic acid bacteria starters at the levels of 2% and 4% was the most effective at delaying staling.