alexa Traditional Fermented Food Products, A Promising Source Of Probiotic And Bacteriocinogenic Lactic Acid Bacteria | 5459
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Traditional fermented food products, a promising source of probiotic and bacteriocinogenic lactic acid bacteria

International Conference and Exhibition on Probiotics - 2012

Svetoslav Dimitrov Todorov

ScientificTracks Abstracts: J Food Process Technol

DOI: 10.4172/2157-7110.S1.002

Abstract
Wheat flour was replaced with breadfruit flour (0 to 40%) to produce bread. Composition and pasting properties of the flours and their composite flour blends were determined. Baking and sensory qualities of the resulting bread samples were evaluated. Protein starch and fiber contents of the breadfruit and wheat flours were 2.6; 61.30; 7.79% and 10.9; 69.89; 2.81% respectively. These significantly influenced the rheological (pasting, farinograph and alveograph) and baking properties of the dough of the composite blends and the bread made from it. Peak, holding, breakdown and final viscosities of the blends ranges from 122.3 to 147; 85.4 to 98.6; 28.74 to 49.18 and 128.6 to 147.4 RVU respectively. Dough tolerance to mixing was significantly affected as dough stability, breakdown time and dough development time decreased from 9.30 to 0.77min., 10.8 to 2.50min. and 8.20 to 1.60min while water absorption increased from58.63 to 65.96% respectively. Peak height of the alveograph increased from 90 to 226mm while length and max. inflation attained decreased from 80 to 26mm and 199 to 114. Specific volume and total quality score decreased from 3.00 to 1.32cm3/g and from 80 to 41.6% respectively. Bread from the blends was acceptable to customers within 10% substitution level.
Biography
Bakare H. Adegoke had his Ph.D in Food Processing and Preservation from University of Ibadan, Nigeria in 2008. He has worked with Lagos State College of Primary Education (Now Michael Otedola College of Primary Education) for more than fourteen years and has held various positions of academic and administrative responsibilities. He joined the services of Federal university of Agriculture, Abeokuta in 2010 and is a lecturer in the department of Foodservice and Tourism. He has published more than 20 papers in reputed journals and is serving as members of various academic committees.
Relevant Topics
Leave Your Message 24x7
Top