Study of Production possibility Of synbiotic baguette bread with Inulin and microencapsulated strains Of Lactobacillus acidophilusAnd Bifidobacterium animalis

Bread is the main food of the world, probiotics are living microorganisms. Which, if used sufficiently, causes the health effects of the host. Probiotic enrichment of bread increases the health of the community. Synbiotic bread was added to the microbial suspension, supplemented strains of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium animalis with a ratio of 25% and 75% and density of 108cfu / gr) and 4% of inulin perindicum (in inulin treatments). The fermentation process was carried out at 25°C for 80 minutes. Proteins such as protein, acidity, fat, ash, moisture, pH, crude fiber, Faling number, Zeleny number, probiotic bacterial viability, effects of presence and absence of inulin on time After fermentation during 7.31 days, microbial and chemical tests were performed at 4ºC. Data were analyzed using SPSS software and GLM (Vertical Linear Models), including 6 treatments with 3 replications. During fermentation, the probiotic population increased (108 cfu / gr bacteria per 5 g)increased significantly due to the use of reducing sugars and nutrients (p >0.05). After applying heat, , there was a significant viability decreased (p< 0.05), Significant increase was observed in pH (p >0.05), Fat, moisture and acidity were significantly decreased during storage(p <0.05). Significant changes were not observed in sensory evaluation. A1B1C1 treatment (25% Lactobacillus acidophilus and 75% bifidobacterium animalisand 4% inulin) and 107 cfu / gr treatment were selected as superior treatment.