Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 22, Issue 2 - Serial Number 75, March 2024, Pages 69-84 PDF (749.75 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2024.357439.1325 | ||
| Authors | ||
| Mahdi Pourrashidi1; Alireza Sadeghi* 2; Aman mohammad Ziaiifar2; Mohammad Ghorbani2; Zohreh Mokhtari3 | ||
| 1M.Sc. student of Food Biotechnology, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 2Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 3Ph.D. student of Food Engineering, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| Abstract | ||
| Simultaneous application of modern baking methods with fermented substrates is of great importance in controlling bread mouldiness. In the present study, predominant LAB was isolated from rice bran sourdough and after molecular identification, it was used as a starter culture in sourdough bread processing. In the next step, effect of using oven-infrared radiation, oven-supersaturated vapor and oven baking systems was investigated on the inhibition of surface mouldiness in produced breads. Sequencing results of the PCR products led to the identification of Pediococcus acidilactici. The lowest level of surface mouldiness with 27.06% was observed in bread containing controlled fermented rice bran baked in an oven-supersaturated vapor, which was significantly (P≤0.05) lower than the control sample. Wheat breads containing rice bran sourdough in all the three baking processes had less fungal surface expansion and more porosity, compared to the control bread. The highest amount of crumb hardness was belonged to wheat bread containing controlled fermented rice bran and baked with oven-supersaturated vapor, and the lowest hardness was related to the control bread baked with this process. The overall acceptability of the produced breads did not differ much from each other, and there was mainly no significant difference among them. Considering the appropriate techno-functional capabilities of the LAB isolated from fermented rice bran, it can be used as a protective starter culture in the fermentation industry. Using the infrared process in bread baking can be useful due to the relatively high baking speed and low energy consumption, antifungal effect and uniform heating. | ||
| Keywords | ||
| Infrared baking; Controlled fermented rice bran; Antifungal effect | ||
| References | ||
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