International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:2, February, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 2224-2239

Studies on Process Development and Quality Evaluation of Sour Dough Bread
H.W. Deshpande, S.D. Katke* and Pathan M. Aziz Khan
Department of Food Microbiology and Safety, College of Food Technology, VNMKV, Parbhani, India
*Corresponding author

The present investigation focuses on standardization the process for sour dough bread and its quality evaluation. Dough was fortified with LAB culture (Lactobacillus plantarum and Lactobacillus brevis) at 0.1% (T1), 0.15% (T2) and 0.2% (T3) level of incorporation. The product prepared was evaluated for color, flavour, taste, texture, appearance and overall acceptability using semi-trained panel members on 9 point hedonic rating. It can be concluded that the LAB culture can be used successfully in preparation of sour dough bread at the level of 0.15% without any undesirable changes in physical, chemical and organoleptic attributes of bread.

Keywords: Sour dough, Lactobacillus plantarum, Lactobacillus brevis, Composite flour, Sour Dough bread

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How to cite this article:

Deshpande, H.W., S.D. Katke and Pathan M. Aziz Khan. 2019. Studies on Process Development and Quality Evaluation of Sour Dough Bread.Int.J.Curr.Microbiol.App.Sci. 8(2): 2224-2239. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.