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.
|Number of pages||1|
|Publication status||Published - 12 Sep 2018|
|Event||68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia|
Duration: 10 Sep 2018 → 13 Sep 2018
https://www.ausgrainscience.org.au/wp-content/uploads/Conference2018/Booklet-2018.pdf (Conference booklet)
|Conference||68th Australasian Grain Science Conference|
|Abbreviated title||Grain Science Transforming our Future|
|Period||10/09/18 → 13/09/18|
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.