Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli
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Keywords
Taftoon bread making, lactic acid bacteria, sourdough, rice bran
Abstract
Contribution effects of three probiotic bacteria of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei in the fermentation of rice bran (RB, 5-15%) sourdough on the physical (colour and firmness), chemical (pH and total titrable acidity; TTA), antimicrobial and sensory characteristics of Taftoon bread (TB), an Iranian flat bread, were studied. The results showed that L. acidophilus with inducing a more TTA led to the production of TBs with lower firmness degree than two other strains. An increase in RB amount of sourdough from 5 to 15% led to a firmer texture with lower lightness. The TB obtained from RB sourdough of L. plantarum had higher anti-mould activity than the doughs fermented by L. casei and L. acidophilus. Sensory evaluation revealed a better taste for the control bread than TBs formulated with the different sourdoughs. TBs with 5% RB sourdough had higher overall acceptability than 10 and 15% RB sourdoughs. The highest staling during 3 days storage was also found for TBs with 15% sourdough fermented with L. casei.
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