Making Bread Using Kefir and its Effect on Stalling and Role in Prolonging of Bread Shelf Life

Abstract

The aim study to know the effect of adding kefir on Physical characteristics of bread produced and on extending the shelf life of the bread. The results showed that the addition of kefir affected the weight of the samples as it reached the control sample 179 gm, and then came samples T3, T4, and T2, reaching ( 186, 180, 164 ) gm respectively. The volume of control bread was higher than those samples with kefir which was 450 ml this agreed with The volume decreased in samples T2, T4, T3 as they reached ( 340, 340, 228) ml respectively. The specific weight was recorded in the control treatment the highest percentage, followed by treatment T4, T2, T3, as it reached ( 2.5, 2.07, 1.8, 1.7 ). (ml/gm), respectively. The other parameter of stalling is the volume of precipitate (ppt). No significant different was found for ppt. volume between the control and sample with kefir after 24hrs while samples with kefir had higher ppt.volume after 3 and 5 days comparing with control. as samples with 100% kefir had 26,30ml ppt.volume. Acidity which is parameter of stalling in samples T1, T2, T3, T4 after 24hrs storing it reached ( 5.1, 5.3, 5.4, 4.5) respectively. while some changes absorved after 3 and 5 days, for sample it reached ( 5.2, 5.36, 5.01, 4.81 ), ( 5.1, 5.36, 5.01, 4.8). It was found that the crumb water absorption of water, at room temperature after 24hrs of baking for control and other sample with kefir were not significantly different while there was a significant different between samples with kefir The results showed that all used concentration of kefir contributed in minimize of total number of bacteria of stored bread samples in different periods. The low acidity of kefir as a result of the action of lactic acid bacteria works to reduce bacteria, especially aerobic bacteria. The results of the sensory evaluation of the sample showed that the control treatment obtained the highest evaluation, and it was not a significant difference from treatment T2 and T3, while treatment T4 received the lowest percentage of sensory evaluation by the evaluators.