TAILIEUCHUNG - Studies on the shelf life of bread using acidulants and their salts
White bread loaves prepared from wheat flour and the addition of different levels of acidulants, . acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. | Turk J Biol 34 (2010) 133-138 © TÜBİTAK doi: Studies on the shelf life of bread using acidulants and their salts Omer Mukhtar TARAR1,*, Salim-ur-REHMAN2, Ghulam MUEEN-UD-DIN2, Mian Anjum MURTAZA2 1 Food and Marine Resources Research Centre, PCSIR Laboratories Complex, Karachi, PAKISTAN 2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PAKISTAN Received: Abstract: White bread loaves prepared from wheat flour and the addition of different levels of acidulants, . acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. Among the sensory characteristics for the different treatments, volume of bread, color of crust, symmetry of form, crust characteristics, grain, and crumb color differed significantly, and the scores were , , , , , and , respectively, whereas evenness of bake, aroma, taste, and texture were not significantly different. Storage for 96 h affected the aroma, taste, texture, and crust characteristics to a great extent. The treatments containing and lactic acid in combination with calcium propionate were the most effective against microbial spoilage. Key words: Shelf life, bread, lactic acid, acetic acid, calcium propionate Asidulantlar ve tuzları kullanılarak ekmeğin raf önrünün uzatılması üzerine çalışmalar Özet: Kalsiyum propiyonat ile kombine asetik ve laktik asit gibi asidulantların farklı düzeylerde ilave edildiği buğday unlarından hazırlanan beyaz ekmek somunları, 96 saatlik depolama süresi boyunca duyusal kalite özelliklerinin yanında mikrobiyal raf ömrü bakımından da değerlendirilmiştir. Farklı uygulamalar için duyusal özellikler arasında ekmek hacmi, kabuk rengi, şekil uyumu, kabuk özellikleri, dane ve ekmek içi rengi önemli olarak farklılık göstermekte ve değerler sırasıyla 6,5-7,4, 5,8-6,8, 2,9-3,4, 2,7-3,1,
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