Plessas, S, Pherson, L, Bekatorou, A, Singh - Nee Nigam, Poonam and Koutinas, AA (2005) Bread making using kefir grains as baker's yeast. FOOD CHEMISTRY, 93 (4). pp. 585-589. [Journal article]
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The leavening activity of kefir grains in lean dough and their efficiency in producing bread of good quality, in terms of loaf volume, flavour, texture and shelf life, were evaluated. Although the leavening rate of commercial baker's yeast was higher (30 ml/h), kefir performed well (24 ml/h), and produced bread of good quality, resembling traditional sourdough bread. Rising was satisfactory (specific loaf volume 3.0-3.3 ml/g) and breads produced with kefir retained more moisture, had a firmer texture, lower acidity (pH 4.9-5.5) and retained their freshness for longer compared to baker's yeast bread. Consumers showed a preference for kefir-leavened bread, although a preliminary headspace GC-MS analysis of volatiles did not reveal significant differences between the two types of bread. (c) 2004 Elsevier Ltd. All rights reserved.
|Item Type:||Journal article|
|Faculties and Schools:||Faculty of Life and Health Sciences|
Faculty of Life and Health Sciences > School of Biomedical Sciences
|Research Institutes and Groups:||Biomedical Sciences Research Institute > Infection and Immunity/Microbiology|
Biomedical Sciences Research Institute
|Deposited By:||Dr Poonam Singh - Nee Nigam|
|Deposited On:||21 Dec 2009 10:15|
|Last Modified:||04 Aug 2011 08:48|
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