Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 512534
Title Viability of Lactobacillus plantarum P8 in Bread during Baking and Storage
Author(s) Zhang, L.; Taal, Marieke; Boom, R.M.; Chen, Xiao Dong; Schutyser, M.A.I.
Event 20th International Drying Symposium, Gifu, 2016-08-07/2016-08-10
Department(s) Food Process Engineering
Publication type Abstract in scientific journal or proceedings
Publication year 2016
Abstract Lactic acid bacteria are usually applied in sourdough fermentation to make bread with improved quality. Some lactic acid bacteria are probiotics that confer health benefits on the consumer when administered in adequate amounts. Given the high consumption of bread worldwide, bread is a potential vehicle of probiotic bacteria. However, it is challenging to make bacteria survive the harsh baking conditions. This paper discusses survival of Lactobacillus plantarum P8 in bread during baking and storage. The reduction of probiotic bacteria during baking was about 4 logs, with an initial viable count in the dough of about 109 cfu/g. The oven temperatures were 175, 200 and 235�›C, respectively. Inactivation of bacteria during baking was primarily determined by thermal rather than by dehydration inactivation. During storage, viable counts of L. plantarum P8 increased by 2 . 3 logs in bread, due to bacterial growth. Because of their different temperature and moisture content history, the bread was divided into two domains: crust and crumb, which enabled model development. Using this, the experimental data on survival could be described with a modified Weibull model of thermal inactivation including the coupled effect of temperature and moisture content.
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