Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking

Lu Zhang, Maarten A.I. Schutyser, Remko M. Boom, Xiao Dong Chen*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

Live probiotics can be supplemented to bread as functional ingredients. The viability of probiotics in bread needs to be sufficient to exert a beneficial effect on human health. To maximize the viability, a kinetic study on the inactivation of probiotics during baking was carried out. The thermal inactivation of Lactobacillus plantarum P8 during bread baking was evaluated with rate-dependent kinetic models. The influences of temperature, moisture content, drying rate, and temperature variation rate on the inactivation kinetics were studied explicitly. A kinetic model (Formula presented.), which included temperature (T), moisture content (X), and temperature variation rate (dT/dt) as variables, was found to best describe the concave and sigmoidal survival curves of probiotics in bread crust and in crumb during baking, respectively. The drying rate (dX/dt) was of little influence on the kinetics. The application of the proposed model is limited to baking processes, but could be used to maximize the survival of probiotics in bread products.

Original languageEnglish
Pages (from-to)1277-1289
Number of pages14
JournalDrying Technology
Volume37
Issue number10
DOIs
Publication statusPublished - 8 Oct 2018

Keywords

  • bread baking
  • functional ingredient
  • inactivation kinetic
  • Lactobacillus plantarum
  • Predictive microbiology

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