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    Bacterial Starter For Bakery

    Uploaded by

    Khaled Kayali
    This document describes a bacterial starter for making rusk that can substitute for traditionally using soaked chickpeas. The starter contains Clostridium sartagoforme and Pediococcus acidilactici bacteria at a 1:1 ratio, and uses iron oxide particles to detect its activity level. The starter provides stable properties for rusk production for 5-7 days at 4°C and can be preserved through capsulation or lyophilization. It causes starch hydrolysis, gluten hydrolysis, hydrogen production and butyric acid production in dough.

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    © All Rights Reserved
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    Bacterial Starter For Bakery

    Uploaded by

    Khaled Kayali
    18 views10 pages
    This document describes a bacterial starter for making rusk that can substitute for traditionally using soaked chickpeas. The starter contains Clostridium sartagoforme and Pediococcus acidilactici bacteria at a 1:1 ratio, and uses iron oxide particles to detect its activity level. The starter provides stable properties for rusk production for 5-7 days at 4°C and can be preserved through capsulation or lyophilization. It causes starch hydrolysis, gluten hydrolysis, hydrogen production and butyric acid production in dough.

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    Bacterial starter for bakery

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    This document describes a bacterial starter for making rusk that can substitute for traditionally using soaked chickpeas. The starter contains Clostridium sartagoforme and Pediococcus acidilactici bacteria at a 1:1 ratio, and uses iron oxide particles to detect its activity level. The starter provides stable properties for rusk production for 5-7 days at 4°C and can be preserved through capsulation or lyophilization. It causes starch hydrolysis, gluten hydrolysis, hydrogen production and butyric acid production in dough.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views10 pages

    Bacterial Starter For Bakery

    Uploaded by

    Khaled Kayali
    This document describes a bacterial starter for making rusk that can substitute for traditionally using soaked chickpeas. The starter contains Clostridium sartagoforme and Pediococcus acidilactici bacteria at a 1:1 ratio, and uses iron oxide particles to detect its activity level. The starter provides stable properties for rusk production for 5-7 days at 4°C and can be preserved through capsulation or lyophilization. It causes starch hydrolysis, gluten hydrolysis, hydrogen production and butyric acid production in dough.

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    Title

    Bacterial starter for rusk

    1
    Technical description
    Previous status:

    Kaak Yeast is used for production of famous traditional pastry in Syria and Middle
    East, which based on soaked chickpea to ferment dough with two stages.
    This fermented liquid gives special taste and texture for rusk, but this process is
    difficult and related with chickpea types and the circumstances of fermentation
    process, so great amount of dough were destroy.
    1- This soaked fermented chickpea has short life about 12 hours at 4 C
    2- give instability property rusk.
    3- Lose great amount of dough

    2
    Wide description of innovation:
    Fermentation starter substitutional of soaked chickpea has blend of bacteria
    surrounded with less than 200nm of iron oxide particles and dough strengthened.
    This starter gives rusk with good and stable properties for 5-7 days at 4ْ C, and has
    the ability to detect its activity by color, if the starter lose its activity it returns from
    black to white, also the starter can drying or freeze drying and in this case it could
    be active for three months at room temperature, but it need to refresh with
    sterilized water six hours before used.
    Bacteria on the starter:

    ‐ Clostridium sartagoforme
    ‐ Pediococcus acidilactici
    ‐ The ratio 1:1

    pH=5-6.5

    The starter caused these changes for dough:

    1- Starch hydrolyses
    2- Gluten hydrolysis
    3- H2 production
    4- Butyric acid production

    3
    Chart(1) work plan
    Chart(2) butyrate cycle in Clostridium
    Chart(3) SEM image for liquid starter

    4
    Charts:

    Black fermented
    Add 1 kg Flour
    liquid

    Incubate for 2‐4


    hours

    Add 100 kg Flour Fermented dough


    and other dough
    Ingredients

    Incubate for 2
    hours

    Fermented dough
    ready to formation

    Chart (1)

    5
    Chart(2)

    Chart(3)

    6
    Allegations to be protected:
    1- Starter with two bacteria species Clostridium sartagoforme, Pediococcus
    acidilactici , ratio 1:1.
    2- This starter using instead of soaked fermented chickpea in using rusk.
    3- This starter can preservation by capsulation or Lyophilization.
    4- This starter using iron oxide particles to detect its activity.
    5- This starter work in pH 5-6.5

    7
    Abstract:
    Liquid Starter for rusk, has specific bacteria and self-detector from iron
    oxide for its activity, bacteria in this starter produce hydrogen gas and
    butyric acid.

    8
    References:
    1-Hatzikamari RM. , Kyriakidis D. A. , Tzanetakis N. ꞏC. ,Biliaderis G. ꞏ
    Litopoulou-Tzanetaki E., 2007- Biochemical changes during a submerged
    chickpea fermentation used as a leavening agent for bread
    production, journal European Food Research and Technology , 224: 715–
    723.
    2-Hatzikamari M. a, Yiangou M. b, Tzanetakis N. a, Litopoulou-Tzanetakia
    E.,2007-Changes in numbers and kinds of bacteria during a chickpea
    submerged fermentation used as a leavening agent for bread production,
    International Journal of Food Microbiology, 116: 37–43.
    3‐Kaialy Rasha,2018, Isolation and classification of some Microorganisms
    used in some bakery, PHD thesis, Aleppo university.
    4-Katsaboxakis K. and Mallidis K., 1996- The microflora of soak water during
    natural fermentation of coarsely ground chickpea (Cicer arietinum)
    seeds, Letters in Applied Microbiology , 23:261 -265.
    5-Liu X., Zhu Y., Yang S.-T. , 2006- Butyric acid and hydrogen production
    by Clostridium tyrobutyricum ATCC 25755 and mutants, Enzyme and
    Microbial Technology ,38:521–528.
    6-whitman,2009- Bergey's Manual of Systemic Bacteriology, Springer, 2nd ed,
    Vol3, The Firmicutes,USA,1450.

    9
    List of documents deposited:

    The title 1
    Technical description 2

    Work plane 4
    charts 5
    Allegations to be protected 7

    Abstract 8
    References 9

    10

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