Physical properties of buckwheat water biscuits formulated from fermented flours by selected lactic acid bacteria

• Autorzy: Wronkowska M. , Jeliński T. , Majkowska A. , Zielinski H.
• Języki publikacji: EN

Abstrakty

EN

The growth of lactic acid bacteria during liquid-state fermentation of buckwheat flour and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented fl ours. Physical properties of buckwheat water biscuits formulated from these fermented fl ours were studied. The hardness of freshly prepared biscuits was affected by the lactic acid bacteria applied, with its highest value noted for the water biscuits made of buckwheat fl our fermented by L. plantarum IB. Signifi cantly greater differences in hardness values of water biscuits were noted after 24 h storage. Moreover, water biscuits made of the fermented fl ours were lighter and had a higher browning index as compared to the control biscuits prepared from unfermented buckwheat flour. The obtained results demonstrate the feasibility of selecting lactic acid bacteria for the fermentation of buckwheat flour focusing on some physical properties of the water biscuits.

Słowa kluczowe

EN

buckwheat; buckwheat flour; fermentation; physical property; biscuit; fermented flour; lactic acid bacteria; hardness; colour

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 1
• Opis fizyczny: p.25-31,fig.,ref.

Twórcy

autor

Wronkowska M.

• Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10–748 Olsztyn, Poland

autor

Jeliński T.

• Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10–748 Olsztyn, Poland

autor

Majkowska A.

• Microbiological Laboratory, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10–748 Olsztyn, Poland

autor

Zielinski H.

• Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10–748 Olsztyn, Poland

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Identyfikatory

DOI

10.1515/pjfns-2017-0027