A Study on Bifidobacterium lactis Bb12 viability in Bread during Baking

Zhang, Lu and Huang, Song and Ananingsih, Kristina and Zhou, Weibiao and Chen, Xiao Dong (2014) A Study on Bifidobacterium lactis Bb12 viability in Bread during Baking. Journal of Food Engineering, 122. pp. 33-37. ISSN 0260-8774

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Abstract

Bread was made from dough with an addition of freeze dried culture of the probiotic strain Bifidobacterium lactis Bb12 (Bb12). The viable cell counts, specific volume, moisture content and water activity of the bread were determined after baking for 0, 3, 6, 9, 12 min at 165, 185, 205 �C, respectively. The viable counts of Bb12 in both the core and the middle sections of the bread declined significantly during baking. However, some bacteria survived in the bread even after baking for 12 min. Moreover, the specific volumes and moisture contents of the bread increased with baking, and water activity of bread remained almost the same during baking.

Item Type: Article
Subjects: > 660 Chemical engineering > 664 Food technology > Food processing
> 660 Chemical engineering > Food Technology
> 660 Chemical engineering > Food Technology > Food Development Product
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:07
Last Modified: 04 Mar 2019 08:06
URI: http://repository.unika.ac.id/id/eprint/15900

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