Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

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Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality

Cereal Chemistry ◽

10.1094/cchem-01-15-0016-r ◽

2015 ◽

Vol 92 (4) ◽

pp. 370-377 ◽

Cited By ~ 3

Author(s):

Vivian Adams ◽

Sanaa Ragaee ◽

El-Sayed M. Abdel-Aal

Keyword(s):

Shelf Life ◽

Bread Quality ◽

Frozen Dough

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The impact of lactic acid bacteria on sourdough fermentation

Hemijska industrija ◽

10.2298/hemind0510235s ◽

2005 ◽

Vol 59 (9-10) ◽

pp. 235-237

Author(s):

Dragisa Savic ◽

Natasa Jokovic

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shelf Life ◽

Nutritional Value ◽

Starter Culture ◽

Bread Quality ◽

Bread Dough ◽

Sourdough Bread ◽

Biotechnological Processes ◽

The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

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Clean Label in Bread

Foods ◽

10.3390/foods10092054 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2054

Author(s):

Maite Cristina Alava Vargas ◽

Senay Simsek

Keyword(s):

Water Absorption ◽

Shelf Life ◽

Mixing Time ◽

Bread Quality ◽

Staple Food ◽

Chemical Additives ◽

Dough Mixing ◽

Definition Of ◽

Interest In Research

Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term “clean label.” Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product.

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Pengaruh Linen Bedah Rekondisi terhadap Shelf-Life Linen Bedah Steril di CSSD Rumah Sakit “X” Surabaya

Journal of Pharmacy and Science ◽

10.53342/pharmasci.v3i1.71 ◽

2018 ◽

Vol 3 (1) ◽

pp. 25-33

Author(s):

Damaranie Dipahayu ◽

Marcelinus Butsianto ◽

Tamara Gusti Ebtavany

Keyword(s):

Bacillus Subtilis ◽

Candida Albicans ◽

Shelf Life ◽

False Positive ◽

Culture Media ◽

Research Result ◽

Cotton Swab ◽

Sterility Test ◽

Direct Inoculation ◽

Wetting Liquid

ABSTRAKPenelitian ini dilakukan untuk mengetahui shelf-life linen bedah rekondisi yang disterilkan dengan otoklaf dan disimpan di ruang yang memenuhi syarat penyimpanan di CSSD Rumah Sakit “X” Surabaya.Uji sterilitasdilakukan menggunakan metode inokulasi langsung dengan lidi kapas. Sampel disimpan selama 12 hari pada suhu (18-22)0C dan kelembaban (35-75)%. Sampel ini diambil di hari ke 0, 3, 6, 9, dan 12. Untuk menghindari positif palsu, harus dilakukan uji sterilitas media, uji fertilitas media , uji cairan pembasah, dan uji efektivitas LAFC. Sebagai jaminan proses sterilitas dilakukan kontrol indikator sterilisasi yang meliputiindikator fisika, indikator kimia, dan indikator biologi. Ada dua media kultur yang digunakan, yaituFluid Thyoglycollate Medium dengan Bacillus subtilisuntuk menguji adanya bakteri dan Soybean-CaseinDigest Medium dengan Candida albicans untuk mengetahui adanya pertumbuhan jamur. Hasil dari uji sterilitas media, uji fertilitas media, dan uji efektivitas LAFC juga uji sterilitas cairan pembasah memenuhii persyaratan. Hasil pengujian sampel menunjukkan bahwa selama 12 hari penyimpanan tetap steril.Kata kunci: Linen bedah rekondisi, Shelf-life, dan SterilisasiABSTRACTThis research was conducted to determine shelf-life linen recondition which sterilized with autoclaves and stored at conditional storage room of CSSD “X” Surabaya hospital. Sterility test was using direct inoculation method with cotton swab. Samples were stored for 12 days at a temperature of (18-22)0C and humidity of (35-75)%. These samples were taken at days 0, 3, 6, 9, and 12. To avoid false positive, it had to used media sterility test, media fertility test, wetting liquid test, and effectiveness test LAFC. As the assurance sterility process, sterilization indicator control was using with physic, chemistry,and biologi indicator. There are two culture media used, were Thyoglycollate Medium Fluid with Bacillus subtilis tested bacteria and Soybean-casein DigestMedium with Candida albicans. The research result of media Sterility test, media fertility test, and LAFC effectivity test also sterility test of sterile wetting liquid is meet the requirements. The result samples showed that during 12 days of storage remains sterile.Keywords: Linen surgical recondition, Shelf-life, and Sterilization

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Wheat bread quality improvement with using plasmachemically activated water

Science, technologies, innovation ◽

10.35668/2520-6524-2021-3-07 ◽

2021 ◽

pp. 53-61

Author(s):

O. A. Pivovarov ◽

S. Y. Mykolenko

Keyword(s):

Quality Improvement ◽

Shelf Life ◽

Food Chain ◽

Cold Plasma ◽

Quality Characteristics ◽

Bread Quality ◽

Wheat Bread ◽

Bakery Products ◽

Equilibrium Plasma ◽

Non Equilibrium

The article was devoted to an innovative approach of improving bakery products quality through using an activated water, exposed to the action of contact non-equilibrium (cold) plasma. Wheat bread quality characteristics were presented during using the plasma-chemically activated water combined with wheat flour of poor baking properties. It is shown that the treatment of water with contact non-equilibrium plasma leads to an improvement in the consumer qualities of bread, an increase in its resistance to microbiological spoilage. The wheat bread made with the plasma-chemically activated water presented the possibility to prolong the shelf-life of the product, helping to decrease losses and waste during the bread food chain.

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