Fermented milk obtained with kefir grains as an ingredient in breadmaking

GÓMEZ A.V. ; FERRERO C.; PUPPO M.C.; TADINI C.C.; ABRAHAM A.G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2014 vol. 49 p. 2315 - 2322

0950-5423

The objective of the present work was to apply milk fermented with kefir granules in breadmaking and analyze its effect on bread quality. Four lyophilized samples were obtained from: skim milk (SM, pH=6.7), acidified skim milk (ASM, pH=4.5), fermented skim milk (FSM, pH=4.5) and neutralized fermented skim milk (NFSM, pH=6.7). Breads were prepared with commercial wheat flour, lyophilized milk samples and yeast through a straight dough process. Quality was assessed through loaf volume, crumb porosity and moisture, crumb texture and crust color. Changes in texture and starch recrystallization by X-ray diffractometry were determined after 1 and 3 days storage at room temperature. Breads with FSM and ASM showed the highest specific volumes and crumbs with the best texture properties. This best performance would be related to the structural changes in gluten network due to acidity; although a more pronounced increase on crumb firmness during storage was observed for these breads.