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

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2012年 / 21卷 / 04期

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

页码：1105 / 1112

页数：8

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