Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2013.08.029
Title: A study on Bifidobacterium lactis Bb12 viability in bread during baking
Authors: Zhang, L.
Huang, S.
Ananingsih, V.K.
Zhou, W. 
Chen, X.D.
Keywords: Baking
Bififobacterium
Bread
Cell viability
Probiotic
Issue Date: 2014
Citation: Zhang, L., Huang, S., Ananingsih, V.K., Zhou, W., Chen, X.D. (2014). A study on Bifidobacterium lactis Bb12 viability in bread during baking. Journal of Food Engineering 122 (1) : 33-37. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2013.08.029
Abstract: Bread was made from dough with an addition of freeze-dried culture of the probiotic strain Bifidobacterium lactis Bb12 (Bb12). The viable cell counts, specific volume, moisture content and water activity of the bread were determined after baking for 0, 3, 6, 9, 12 min at 165, 185, 205 C, respectively. The viable counts of Bb12 in both the core and the middle sections of the bread declined significantly during baking. However, some bacteria survived in the bread even after baking for 12 min. Moreover, the specific volumes and moisture contents of the bread increased with baking, and water activity of bread remained almost the same during baking. © 2013 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/75493
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2013.08.029
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