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Title of Thesis
Isolation Characterization and Utilization of Starter Culture for the Production of Sourdough Bread

Author(s)
Muhammad Saeed
Institute/University/Department Details
National Institute of Food Science and Technology / University of Agriculture Faisalabad
Session
2009
Subject
Food Technology
Number of Pages
179
Keywords (Extracted from title, table of contents and abstract of thesis)
Isolation, Characterization, utilization, starter,culture, production, sourdough

Abstract
Not Available.

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567 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents 8
65 KB
2 1 Introduction 5
70 KB
3 2 Review of Literature

2.1 History of sourdough

2.2 Types of sourdough

2.3 Microorganisms of sourdough

2.4 Acid production

2.5 Proteolysis

2.6 Volatiles

2.7 Health benefits

2.8 Inhibitory role

2.9 Sourdough Bread characteristics

22
138 KB
4 3 Materials and Methods

3.1 Isolation of indigenous starter culture

3.2 Preparation of sourdough

3.3 Preparation of bread

3.4 Statistical analysis

18
131 KB
5 4 Results and Discussion

4.1 Microbiological characteristics of sourdough samples

4.2 Identification of isolates of lactic acid bacteria

4.3 Identification of yeasts

4.4 Commercial wheat flour composition

4.5 pH of sourdoughs

4.6 Total titratable acidity of sourdoughs

4.7 Lactic acid content of sourdoughs

4.8 Acetic acid content of sourdoughs

4.9 Maltose content of sourdoughs

4.10 Glucose content of sourdoughs

4.11 Fructose content of sourdough

4.12 Composition of essential amino acids of sourdoughs

4.13 Major volatile compounds of sourdoughs

4.14 pH of sourdough breads

4.15Total titratable acidity of sourdough breads

4.16 Sensory evaluation of sourdough breads

4.17 Overall acceptability of sourdough breads

4.18 Loaf volume by rape seed displacement method

4.19 Moisture of sourdough breads

4.20 Microbiological studies of sourdough breads

77

264 KB

7 6 Summary 8
  6.1 References 29
261 KB
  6.2 Appendices 4