M.A. Thesis:

Quality characteristics of bread produced using lactose and lactic acid bacteria and Saccharomyces cerevisiae starter combination

Bread supply most of the countries, including Iran and a high percentage of calories, protein, minerals and vitamins are receiving them. Today, due to low quality food production and consumers' lack of bread by consumers because of quality problems, offer solutions to increase the quality of bread seems necessary. Starters CH-1 (including Streptococcus thermophilus and Lactobacillus bulgaricus were both thermophilic) and R-704 (including Lactococcus lactis and Lactococcus Kremoris are both mesophilic) respectively UF starters yogurt and cheese are produced using lactose dairy, and produce lactic acid in yogurt and cheese are the perfect taste. The objective of this research for a taste and aroma of natural and rare products of the bacteria in the bread industry by adding lactose to the pulp as raw material for the production of acid by bacteria and sugar to help the yeast Saccharomyces, and in general, improve flavor, chewiness and is to delay staling. The effects of lactose in four levels 1,2,3 and 4% (w_w based on flour) and two starter CH-1 and R-704 in both direct and indirect injection (sourdough) on the acidity of the dough and humidity, specific volume, tissue (tissue test after 5, 24 and 48 hours were assessed) and sensory characteristics of bread were studied. The results showed that direct injection of CH-1 starter with 3% lactose highest physical and sensory acceptance tests themselves, which after 48 hours of curing the lowest was becoming stale.

Keywords: bread, lactose, starter, direct injection, sourdough