ABDEL-RAHIM, E., ABDEL- RAHMAN, N., ALAM, M., RAGAB, A. (2005). EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY. Egyptian Journal of Agricultural Research, 83(1), 301-319. doi: 10.21608/ejar.2005.242772
EID A. ABDEL-RAHIM; NADYA R. ABDEL- RAHMAN; MAGDA H. ALAM; ABDEL - RAHMAN RAGAB. "EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY". Egyptian Journal of Agricultural Research, 83, 1, 2005, 301-319. doi: 10.21608/ejar.2005.242772
ABDEL-RAHIM, E., ABDEL- RAHMAN, N., ALAM, M., RAGAB, A. (2005). 'EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY', Egyptian Journal of Agricultural Research, 83(1), pp. 301-319. doi: 10.21608/ejar.2005.242772
ABDEL-RAHIM, E., ABDEL- RAHMAN, N., ALAM, M., RAGAB, A. EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY. Egyptian Journal of Agricultural Research, 2005; 83(1): 301-319. doi: 10.21608/ejar.2005.242772
EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Faculty of Agricultural, Ain Shams University, Cairo, Egypt
Abstract
The effects of 1-ascorbic add (IAA), sodium stearoyl -2- lactylate (SA) and sodium metabisulliro (948S) a different concentrations on the growth of Ssotharomaves cemvisiae and two strains of ZOnomonas mobes(ATCC 10988 and 29191) In culture media were studied. The behavior of yeast and Z mobiles strain individually and their canbinadons at different ratios In the preset a absent of additives on dough during fementation and bead baking were also investigated. Each of L-AA and S51. showed an Improving effect on the growing of S. cereals:4e and Z. maths strains In culture media. While adding 948S inhibited their growth. The growing of S. cettntee readied its maximum when L-M was added at level of 300 ppm. At the time when adding 0.4% or 0.6% SSI. was the most promising to obtain the rnaxinum growth of Z mob& especially ATCC 10988 which exceeded that of yeast enhanced by L-M. Adding ether L-M or SSL a level of 200 ppm and 0.4%, respectively enhanced each of yeast and Z midis and their mixtures to produce more gas, as well, the raising abtity of femiented doughs. L-M or 5S1 addition were more responsible to raise the gas production and improving its retention in Coughs fermented with yeast and Z mobil& mixtures especially, when they added at ratio of 3:1, being dose to that of yeasted dough. The best interaction treatments between the studied additives and tested leaveners witch produced loaves with high sensory quality, were adding L-M at level of 200 pan or SSL at 0.4% in yeasted dough or in doughs leavened with yeast and Z maths at ratio of 3:1 and 2:1.
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