Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum

The basis of nutrition in many countries, including Iran, is bread. Considering the importance of consuming whole-wheat flour along with other grains, the application of sourdough containing Lactobacillus plantarum primer and sourdough with random fermentation were applied in preparation of Barbari breads (mixture of whole wheat-barley flour and mixture of whole barley-sprouted wheat flour) were investigated and compared. The results of using sourdough on the amount of phytic acid in Barbari bread showed that random sourdough further reduces the amount of phytic acid. As a result, the amount of iron and zinc increased. The microbial analysis of bread showed no microbial growth in all samples on the first and third day of storage. In addition, the results of mold count showed that the use of random sourdough had a better effect on the lack of mold growth in both breads. The results of the textural characteristics of the breads during one week of storage showed that the quality of the bread texture was maintained up to 5 days after baking by using sourdough in random fermentation conditions. Based on the results of this study, it is possible to reduce phytic acid, improve nutritional properties and increase the shelf life of bread by using sourdough with random fermentation in the preparation of Barbari bread from whole flour.