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請使用永久網址來引用或連結此文件:
http://163.15.40.127/ir/handle/987654321/1775
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| 題名: | The study on SFLAB GanedenBC30 viability on baking products during storage |
| 作者: | Jao, Chia-Ling
Huang, Shih-Li
Wu, Shao-Chi
Hus, Kou-Chiang
饒家麟.
(東方技術學院食品科技系) |
| 貢獻者: | 東方技術學院食品科技系 |
| 關鍵詞: | Bacillus coagulans
GanedenBC30
Baking
Viability |
| 日期: | 2011-05 |
| 上傳時間: | 2014-11-23 16:32:02 (UTC+8) |
| 出版者: | Athens，Greece：iCEF |
| 摘要: | For understanding Bacillus coagulans, GanedenBC30 was used in different ways to added in raw dough and examine their viability after baking. Eight different baking products: (1) chrysanthemum cookies, (2) egg pastry cakes, (3) mooncakes, (4) muffins, (5) polo breads, (6) soda cookies, (7) sponge cakes, and (8) toasts were made from 0.5% GanedenBC30 added to their dough in two ways: (a) flour powder or (b) egg yolk. Then the (a) pH value, (b) titratable acidity, (c) GanedenBC30 counts, and (d) viability GanedenBC30 of eight different baking products were determined after storing at 4oC for 0, 3, 6, 9, 12, 15 days, or 25oC for 0, 3, 6 days. The eight types of raw dough had relatively lower pH values and rise after baking. The titratable acidity of the eight types of dough was relatively higher, and declined after baking. However, the pH value and titratable acidity of the eight baking products remained the same after 9 days at 4oC. On the other hand, the GanedenBC30 counts in the eight baking products were less than their raw dough GanedenBC30 levels. For storage at both 4 and 25oC, the results show the GanedenBC30 viability of baking products decreased with storage days. The dough made by flour powder and baking showed higher GanedenBC30 viability than by egg yolk. GanedenBC30 are good candidates for baking product use, both in lactic acid production and probiotic preparations. |
| 關聯: | 1th International Congress on Engineering and Food, pp.2125-2126
Food process Engineering and in a changing world program
iCEF 11 |
| 顯示於類別: | [餐飲管理系] 會議論文
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