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| Pakistan Research Repository | Home |
Title of Thesis |
| 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 |
| Download Full Thesis |  567 KB |
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| S. No. | Chapter | Title of the Chapters | Page | Size (KB) |
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| 1 | 0 | Contents | 8 | 65 KB |
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| 2 | 1 | Introduction | 5 | 70 KB |
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| 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 |
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| 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 |
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| 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 |
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| 7 | 6 | Summary | 8 | |
| 6.1 | References | 29 | 261 KB |
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| 6.2 | Appendices | 4 | ||
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