Bread is an interesting non-dairy-based vehicle for probiotics delivery given its daily consumption worldwide. The incorporation of probiotics in bread is challenging due to the high baking temperatures. In this study the influence of various baking conditions and subsequent storage on survival of a model strain Lactobacillus plantarum P8 is systematically investigated. Bread samples with varying dough weight (5, 30, and 60 g) were baked at different temperatures (175, 205, and 235 ○C) for 8 min, and the residual viability of bacteria was determined every 2 min. Under all baking conditions, the viability of probiotics decreased from 109 CFU/g to 104∼5 CFU/g after baking. For specific conditions a difference in bacterial viability between bread crust and crumb was observed, which was explained by the different temperature-moisture history and developed microstructure during baking. Remarkably, during storage bacterial viability increased by 2–3 log to 108 CFU/g in crust and 106 CFU/g in crumb, respectively. The re-growth of probiotics was accompanied by a decrease in pH of the bread and an increase of the total titratable acidity. The results of this work provide valuable experimental data for further modelling and optimization studies, which then could contribute to the development of probiotic bakery products.
|Journal||Food Science and Technology = Lebensmittel-Wissenschaft und Technologie|
|Publication status||Published - 1 Jan 2018|
- Lactobacillus plantarum
- Moisture content