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3 . 2017

Evaluation of the organoleptic and microbiological quality indicators of wheat bread with edible coating containing probiotic microorganisms

AbstractWheat bread coated with edible coating containing probiotic microorganisms (Bifidobacterium bifidum, Propionibacterium freudenreichii, Lactococcus lactis subsp. diacetilactis, Streptococcus thermophilus) in its composition has been studied. Change of microbiological contamination of bread during storage, the presence of lactic acid bacteria, mold fungi and yeast, as well as bread microbial resistance were tested. It was noted that Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM) in the bread with probiotic was lower than in bread without additives throughout the storage (4.5χ102 compared to 4.5χ103 CFU/g after 48 h storage). The number of lactobacilli in the test sample during storage reduced by 2 orders of magnitude (from 1x105 to 9.3 x103 CFU/g after 48 h storage), indicating the possibility of their use in edible coatings. Comparative of organoleptic evaluation of uncoated and coated bread shown that the use of the coating does not alter the organoleptic properties of bread. Generally, these results suggests the possibility of usage of probiotics in the composition of edible coating of bakery products.

Keywords:bakery, edible coatings, probiotics, quality

Voprosy pitaniia [Problems of Nutrition]. 2017; 86 (3): 101-7. doi: 10.24411/0042-8833-2017-00051.

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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