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

被引:38
作者
Mnif, Ines [1 ,2 ]
Besbes, Souhail [2 ]
Ellouze, Raoudha [1 ]
Ellouze-Chaabouni, Semia [1 ]
Ghribi, Dhouha [1 ,2 ]
机构
[1] Natl Sch Engineers Sfax, Unite Enzymes & Bioconvers, Sfax, Tunisia
[2] High Inst Biotechnol Sfax, Sfax, Tunisia
关键词
Bacillus subtilis; biosurfactant; texture profile analysis; bread staling; bread spoilage; RHEOLOGICAL CHARACTERISTICS; WHEAT DOUGH; GLUTEN-FREE; STARCH; EMULSIFIERS; SPOILAGE; TEXTURE; STORAGE; PRESERVATIVES; TEMPERATURE;
D O I
10.1007/s10068-012-0144-8
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The objective of the present work was to determine the effect of the addition of a microorganism derived emulsifier on the quality of bread. The effect of Bacillus subtilis SPB1 biosurfactant has been investigated in comparison to a commercial surfactant, the soya lecithin. Indeed, it led to a better shape and a greater specific volume and voided fraction of loaves. Also, results showed that SPB1 bioemulsifier addition improved considerably the texture profile of bread, mainly at a concentration of 0.075%(w/w). In fact, we showed a notable decrease of firmness, chewiness, and adhesion values with a slight increase of cohesion for bread added emulsifier. According to crumb texture evolution during storage, SPB1 biosurfactant exhibited a significant antistaling effect. Moreover, SPB1 biosurfactant addition reduced significantly bread susceptibility to microbial contamination. These results proved that SPB1 biosurfactant could be of a great interest in the bread-making industry.
引用
收藏
页码:1105 / 1112
页数:8
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