Effects Of Lactic Acid Bateria On Physical Properties, Shelf Life, And Sensory Properties Of Cassa Va-Wheat Bread

Abstract

The study aims to investigate the effects of a mixture of lactic acid bacteria and yeast as starters on physical properties, shelf life and quality of bread produced using a combination of cassava and wheat flour. The purposes of using these components are relatively new in commercial bread making. In this study, Lactobacillus plantarum was used along with Saccharomyces cerevisae for the production of essential compounds. The mixing cassava and wheat flour blending at different ratio; 10:90 (w/w), 20:80 (w/w) and 30:70 (w/w) was used with or without substitution LAB for baking whereas the bread from baker’s flour was used as the control. The load weight, volume and specific volume, crust color, moisture content, texture, pH and sensory quality of bread were determined. Produced bread with 10% cassava starch substitution with or without Lactobacillus plantarum were not significantly different compared to the control. In conclusion, combined Lactobacillus species can be used as starter culture to increase the shelf life and improve physical properties of cassava-wheat bread. Depending on the results of this study, cassava starch can be used to replace partly for wheat flour in bread production to reduce costs and make bread more affordable.