The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order toachieve quality improvement and extension of shelf life of bread. Another major aspect for today...The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order toachieve quality improvement and extension of shelf life of bread. Another major aspect for today＇s bread making industry is anincrease of the biological value of bread, by addition of mineral substances that are deficient in bread （such as zinc and selenium）.This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present study is toinvestigate the development of lactic acid bacteria in a medium enriched with zinc and selenium. It was found that the addition ofZnSO4-7H20 in an amount of 0.174 g/kg flour and Na2SeO3.5H20 in an amount of 880.28 μg/kg flour （alone and in combination） didnot inhibit the development of lactic acid bacteria used as starter cultures in bread dough formulation. It was found that the growth ofthe lactococcal component of the applied starters is dominant. The results reveal the possibility of obtaining bread with increasedbiological value and improved quality.展开更多
文摘The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order toachieve quality improvement and extension of shelf life of bread. Another major aspect for today＇s bread making industry is anincrease of the biological value of bread, by addition of mineral substances that are deficient in bread （such as zinc and selenium）.This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present study is toinvestigate the development of lactic acid bacteria in a medium enriched with zinc and selenium. It was found that the addition ofZnSO4-7H20 in an amount of 0.174 g/kg flour and Na2SeO3.5H20 in an amount of 880.28 μg/kg flour （alone and in combination） didnot inhibit the development of lactic acid bacteria used as starter cultures in bread dough formulation. It was found that the growth ofthe lactococcal component of the applied starters is dominant. The results reveal the possibility of obtaining bread with increasedbiological value and improved quality.
