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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium
Author(s)
Denka Zlateva1, Dana Stefanova1 and Nadya Ninova-Nicolova2
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DOI:10.17265/2159-5828/2017.10.004
Affiliation(s)
1. Department of Commmodity Science, Faculty of Economics, University of Economics, Varna 9000, Bulgaria
2. LB Bulgaricum PLC, Research & Development Center, Sofia 1225, Bulgaria
ABSTRACT
The incorporation of
lyophilized lactic acid bacteria in dough formulation is a current trend in
bread making in order to achieve quality improvement and
extension of shelf life of bread. Another major aspect for today’s bread making
industry is an increase of the biological value of bread, by addition of
mineral substances that
are deficient in bread (such as zinc and selenium).
This is an effective approach to combat the existing mineral deficiency in
population nutrition. The aim of the present study is to investigate the
development of lactic acid bacteria in a medium enriched with zinc and
selenium. It was found that the addition of ZnSO4×7H2O in an amount of 0.174 g/kg flour and Na2SeO3×5H2O in an amount of
880.28 μg/kg flour (alone and in combination) did not
inhibit the development of lactic acid bacteria used as starter cultures in
bread dough formulation. It was found that the growth of the lactococcal component of the applied starters is dominant. The results reveal the possibility of
obtaining bread with increased biological value and improved quality.
KEYWORDS
Bread dough, lactic acid bacteria, starter cultures, zinc, selenium.
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