부산대학교 도서관

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.foodchem.2004.10.034 Byline: S. Plessas (a), L. Pherson (b), A. Bekatorou (a), P. Nigam (b), A.A. Koutinas (a) Keywords: Bread; Kefir; Baker's yeast; Leavening activity; Shelf life; Volatiles Abstract: 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. Author Affiliation: (a) Department of Chemistry, Food Biotechnology Group, University of Patras, GR-26500 Patras, Greece (b) School of Biomedical Sciences, University of Ulster, BT52 1SA Coleraine, Northern Ireland, UK Article History: Received 1 March 2004; Revised 4 October 2004; Accepted 4 October 2004