Development of symbiotic bread using straight dough and frozen part baking methods

Mahsa Majzoobi, Mohamad Bagher Kamali Aghdam, Mohammad Hadi Eskandari, Asgar Farahnaky

Research output: Other contribution to conferenceAbstract

Abstract

There is a growing market for functional foods including probiotics, prebiotics and symbiotic products. Although symbiotic dairy products have been produced and marketed worldwide, non-dairy symbiotic foods are highly demanded because of the increased trends towards vegetarianism, health issues related to dairy products including lactose intolerance, milk protein allergy and blood cholesterol management. While production of probiotic or prebiotic breads has been studied extensively, there is a lack of information on development of symbiotic breads using different bread making methods. The main purpose of this research was to study the effects of two industrial bread production methods including straight dough and frozen part-baking methods with different frozen storage times (2-56 days) on the quality of symbiotic bread using inulin as a prebiotic and GanedenBC30 as a probiotic.
Original languageEnglish
Pages96
Number of pages1
Publication statusPublished - 12 Sep 2018
Event68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia
Duration: 10 Sep 201813 Sep 2018
https://www.ausgrainscience.org.au/wp-content/uploads/Conference2018/Booklet-2018.pdf (Conference booklet)

Conference

Conference68th Australasian Grain Science Conference
Abbreviated titleGrain Science Transforming our Future
CountryAustralia
CityWagga Wagga
Period10/09/1813/09/18
Internet address

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    Majzoobi, M., Aghdam, M. B. K., Eskandari, M. H., & Farahnaky, A. (2018). Development of symbiotic bread using straight dough and frozen part baking methods. 96. Abstract from 68th Australasian Grain Science Conference, Wagga Wagga, Australia.