Microbiological Aspects of Sangak Bread

Azar, M. and Ter-Sarkissian, N. and Ghavifek, H. and et al, . (1977) Microbiological Aspects of Sangak Bread. Journal of food science and technology, 14 (6). pp. 251-254.

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Sangak bread is a sour dough type bread which is nutritionally improtant in Iranis. Eighteen samples of sour dough starter and fresh dough were collected from fourteen bakeries in the Tehran area, and analysed for their total yeast and bacteria. Yeast and bacteria were isolated and taxonomically characterized. Morophology of yeast and bacteria is discussed. Seventy seven per cent of the total bacteria found in the starter were Leuconostoc and Lactobacillus species, which are essential in fermentation of Sangak dough, for giving the desirable flavour and sour taste. The small number of yeasts present in the starter is responsible for leavening of the dough.

Item Type: Article
Uncontrolled Keywords: Sangak bread, Bacteria, Morophology, Iran.
Author Affiliation: Food and Nutrition Institute of Iran, P.O. Box 3234, Tehran, Iran.
Subjects: Postharvest Management > Food Technology
Soil Science and Microbiology > Microbiology
Divisions: General
Depositing User: Mr Balakrishna Garadasu
Date Deposited: 17 Apr 2013 09:24
Last Modified: 17 Apr 2013 09:24
URI: http://eprints.icrisat.ac.in/id/eprint/10242

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