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Use of immobilized cell biocatalysts in baking

Plessas, Stavros, Bekatorou, Argyro, Kanellaki, Maria, Koutinas, Athanasios A., Marchant, Roger and Banat, Ibrahim (2007) Use of immobilized cell biocatalysts in baking. PROCESS BIOCHEMISTRY, 42 (8). pp. 1244-1249. [Journal article]

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DOI: 10.1016/j.procbio.2007.05.023


Baking using baker's yeast immobilized in a starch-gluten-milk matrix (traditional fermented cereal food trahanas), containing viable lactic acid bacteria (LAB), and kefir (natural co-culture of yeasts and LAB) immobilized on orange peel, were investigated. The use of immobilized cells increased shelf life, delayed staling, and improved overall the quality of bread, compared with the traditional baker's yeast bread. These improvements were attributed to the reduction of pH, the lower moisture loss rates, and the presence of LAB, which are known to exhibit antimould properties. Better results were obtained using the sourdough method compared to the straight dough bread-making method. Headspace SPME GCMS analysis showed that the use of immobilized cells increased the number of bread aroma volatiles, especially esters. The best results, including shelf life and overall bread quality, were obtained in the case of baker's yeast immobilized on trahanas, although kefir immobilized on orange peel seems to be a more cost effective biocatalyst. (c) 2007 Elsevier Ltd. All rights reserved.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Pharmacy & Pharmaceutical Sciences
ID Code:2693
Deposited By: Professor Roger Marchant
Deposited On:16 Dec 2009 09:31
Last Modified:10 May 2017 14:03

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