Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget)

In this study، lactic fermentation was used in order to improve the quality of loaf bread (baggett). Lactobacillus plantarium was cultivated in a medium composed of wheat flour and water and added in bread dough formulation at 0، 5، 10 and 15% concentrations. After baking، Staling، physicochemical (pH and acidity) and organoleptic properties (crust characteristics، taste and odor) were evaluated. Results showed that bread acidity as the concentration of sourdough increased in dough formulation. Acidity and pH of sample bread that contained 15% sourdough was 6. 5 and 4. 87 respectively. Also، in this sample staling and quality changes during storage were at least. Highest score of taste were belonged to sample contained 5% sourdough. Sample contained 15% sourdough gained highest score of odor and crust properties.