تأثیر آغازگرهای لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس سانفرانسیسنسیس بر ویژگی‌های تکنولوژیکی خمیرترش و کیفیت نان حجیم

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته دکتری تکنولوژی مواد غذایی، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 دانشیار پژوهشکده بیوتکنولوژی کشاورزی غرب و شمالغرب کشور، تبریز، ایران

4 دانشیار بخش تحقیقات غلات موسسه تحقیقات اصلاح و تهیه نهال و بذر کرج، کرج، ایران

چکیده

کاربرد­‌های خمیرترش در تولید نان از دهه­های اخیر به‌دلیل تمایل مصرف‌کنندگان به محصولات طبیعی محتوی نگهدارنده‌های شیمیایی کمتر، به‌طور مداوم در حال افزایش است. در خمیرترش، باکتری‌های اسید لاکتیک نقش کلیدی در فرایند تخمیر را بر عهده دارند. در این مطالعه از باکتری‌های لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس سانفرانسیسنسیس به‌عنوان آغازگر تکی و از مخلوط آن‌ها به‌عنوان آغازگر ترکیبی در تهیه خمیرترش استفاده شد. نتایج حاصل نشان دادند که استفاده از آغازگرها باعث افزایش میزان دی‌استیل و پراکسید‌هیدروژن خمیرترش گردید و خمیرترش حاوی آغازگر ترکیبی بیشترین میزان دی‌استیل و پراکسیدهیدروژن را داشت. بیشترین تعداد باکتری‌های اسیدلاکتیک نیز در انتهای دوره تخمیر خمیرترش، مربوط به خمیرترش حاوی آغازگر لاکتوباسیلوس سانفرانسیسنسیس بود. تأثیر آغازگرهای مختلف بر روی میزان pH و اسیدیته قابل تیتر خمیرترش، خمیر و نان معنی­دار بود (05/0>p) و باعث کاهش pH و افزایش اسیدیته قابل تیتر نان در مقایسه با نان شاهد گردید. نتایج حاصل از ارزیابی ویژگی‌های فیزیکوشیمیایی و حسی نان نشان داد که خمیرترش حاوی آغازگر ترکیبی در مقایسه با آغازگرهای تکی در ترکیب نان حجیم سبب افزایش ارتفاع، حجم مخصوص و تخلخل، کاهش سختی پوسته و سفتی مغز نان و به تعویق انداختن زمان ظهور پرگنه‌های کپک گردید. بیشترین امتیاز ویژگی‌های حسی نیز در بین نان­های خمیرترشی به این تیمار تعلق گرفت. بنابراین استفاده از ترکیب دو آغازگر لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس سانفرانسیسنسیس می‌تواند کشت آغازگر مناسبی برای تولید خمیرترش و نانی با کیفیت مطلوب مدنظر قرار گیرد

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality

نویسندگان [English]

  • M. Gharekhani 1
  • M. Aalami 2
  • M.A. Hejazi 3
  • Y. Maghsoudlou 2
  • M. Khomeiri 2
  • G. Najafian 4
1 PhD Graduated in Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Assistant Professor of Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Assistant Professor of Agriculture Biotechnology Research Institute, Branch for the Northwest and West Region (ABRII), Tabriz, Iran
4 Assistant Professor of Department of Cereal Research, Seed and Plant Improvement Institute, Karaj, Iran
چکیده [English]

Sourdough applications in bread production are rising in recent decades continuously due to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid bacteria play a key role in the fermentation process. In this study Lactobacillus plantarum and Lactobacillus sanfranciscensis as single starter and their mixture as a mixed starter were used in the preparation of sourdough. The results showed that the use of single starters increased diacetyl and hydrogen peroxide of sourdough and sourdough fermented with mixed starter had the highest content of diacetyl and hydrogen peroxide. In the end sourdough fermentation period the highest lactic acid bacteria count was associated with sourdough containing L. sanfranciscensis. Effects of different starters were significant on the pH of TTA of sourdough, dough and bread, and also resulted in decreased pH and increased of TTA compared to control bread. The results of the assessment of physicochemical and organoleptic properties of bread showed that sourdough containing mixed starter resulted in increasing of height, specific volume and porosity; however, it reduced the hardness of bread crust and crumb, and retarded the emergence of mold colonies. Sourdough bread containing mixed starter gained the highest score of organoleptic properties. Therefore the use of mixed starters consisting of L. plantarum and L. sanfranciscensis could be considered as a suitable starter culture for the production of sourdough and high quality bread. 

کلیدواژه‌ها [English]

  • Lactobacillus plantarum
  • Lactobacillus sanfranciscensis
  • sourdough
  • Wheat
  • Voluminous bread
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