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

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

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

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

Nursing, Paramedicine and Healthcare Sciences

Research output: Other contribution to conference › Abstract

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 language	English
Pages	96
Number of pages	1
Publication status	Published - 12 Sept 2018
Event	68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia Duration: 10 Sept 2018 → 13 Sept 2018 https://www.ausgrainscience.org.au/wp-content/uploads/Conference2018/Booklet-2018.pdf (Conference booklet)

Conference

Conference	68th Australasian Grain Science Conference
Abbreviated title	Grain Science Transforming our Future
Country/Territory	Australia
City	Wagga Wagga
Period	10/09/18 → 13/09/18
Internet address	https://www.ausgrainscience.org.au/wp-content/uploads/Conference2018/Booklet-2018.pdf (Conference booklet)

Cite this

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title = "Development of symbiotic bread using straight dough and frozen part baking methods",

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.",

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note = "68th Australasian Grain Science Conference, Grain Science Transforming our Future ; Conference date: 10-09-2018 Through 13-09-2018",

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TY - CONF

T1 - Development of symbiotic bread using straight dough and frozen part baking methods

AU - Majzoobi, Mahsa

AU - Aghdam, Mohamad Bagher Kamali

AU - Eskandari, Mohammad Hadi

AU - Farahnaky, Asgar

PY - 2018/9/12

Y1 - 2018/9/12

N2 - 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.

AB - 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.

M3 - Abstract

SP - 96

T2 - 68th Australasian Grain Science Conference

Y2 - 10 September 2018 through 13 September 2018

ER -

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

Abstract

Conference

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