EFFECT OF NATIVE AND LYOPHILIZED KEFIR GRAINS ON SENSORY AND PHYSICAL ATTRIBUTES OF WHEAT BREAD

Abstract

Native and lyophilized kefir grains were added directly to bread dough or as a starter in sourdough. Because of inadequate leavening activity of kefir, yeast-leavened breads were prepared. Kefir addition influenced the quality attributes and the shelf life of wheat bread. The pH of bread containing kefir decreased as compared to that in the control bread. The acidity of bread with kefir increased as compared to that in the control bread. An addition of kefir grains, regardless of the form, lowered the bread volume and increased the mold-free shelf life from 4 (control) to 5-7 days. The addition of kefir grains in bread dough contributed to a milder taste, a more delicate yogurt-like or dairy aroma. The breads made with sourdoughs containing native or lyophilized kefir grains scored higher for crumb quality number than breads made by directly adding kefir grains.