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Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters

Food Bioscience 2023年第3期53卷 3117-3127页

作者： Ashraf M.Al-khamaiseh Ayed S.Amr Murad A.Al-Holy Hamzah M.Al-Qadiri Mohammad H.Shahein yanal albawarshi Department of Clinical Nutrition&Dietetics Faculty of Allied Medical SciencesApplied Science Private UniversityAmmanJordan Department of Nutrition and Food Technology School of AgricultureThe University of JordanAmmanJordan Department of Clinical Nutrition and Dietetics Faculty of Applied Medical SciencesThe Hashemite UniversityP.O.Box 330127Zarqa13133Jordan Department of Medical Allied Sciences Zarqa CollegeAl-Balqa Applied UniversityZarqaJordan

Background and objectives:Extensive research studies worldwide have discussed and analyzed the sourdough nutritional,chemical,and biotechnological aspects of western types of ***,the literature on sourdough usage in Arabic bread processing is very *** present study aimed to come up with a new fermentation technique at the bakery *** new technique is hoped to reveal the traditional nostalgic characteristic flavor of Arabic bread produced using natural sourdough instead of the traditional yeasted dough and study its effect on the resulting *** types of flour(straight grade,whole wheat,and rye)that are ordinarily used in Jordan were used to prepare three natural sour starters using the backslopping ***:Dominant yeast species isolated from the traditional sour starter of the local Jordanian whole wheat were Saccharomyces cerevisiae,Candida glabrata,and Zygosaccharomyces spp.,while rye and straight-grade starters showed different domination *** dominant species of lactic acid bacteria(LAB)isolated from the traditional sour starter of the local Jordanian whole wheat(Horani cultivar)were Lactiplantibacillus plantarum2,Lactobacillus delbrueckii ssp bulgaricus,and the Lacticaseibacillus paracasei ssp paracasei3,while mixed strains of LAB isolates were obtained for the rye and straight-grade flour starters on day 7 of *** pH results showed no significant differences(P>0.05)between the three types of sour starters,while the total titratable acidity(TTA)results showed a significant increase(P≤0.05)in whole wheat sour starters with a TTA value of 11.17±0.11 ml 0.1 N NaOH/10g *** 20%and 30%straight-grade sour bread samples and the control exhibited the highest scores in terms of acceptability and total quality ***:The incorporation of sourdough in Arabic flatbread processing showed remarkable results in extending the shelf life by using natural ingredients,improving the quality,and providing

关键词： Type I Sourdough Natural starters Lactic acid bacteria Arabic bread Analytical Profile Index

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