Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread

Authors

  • Salim- ur-Rehman Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Haq Nawaz Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Pakistan
  • Sarfraz Hussain Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
  • Muhammad Mushtaq Ahmad Ayub Agriculture Research Institute, Faisalabad, Pakistan
  • Mian Anjum Murtaza Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
  • Mian Saeed Ahmad Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.3923/pjn.2007.562.565

Keywords:

bread, Lactic acid, microbes, sensory characteristics, shelf life

Abstract

Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.

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Published

15.10.2007

Issue

Vol. 6 No. 6 (2007)

Section

Research Article

License

Copyright (c) 2007 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Salim- ur-Rehman, Nawaz H, Hussain S, Ahmad MM, Murtaza MA, Ahmad MS. Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread. Pak. J. Nutr. [Internet]. 2007 Oct. 15 [cited 2025 Jul. 5];6(6):562–565. Available from: https://pjnonline.org/pjn/article/view/540

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