Abstract

In this study, potential effects of sourdough on microbiological shelf life and roasty aroma of traditional Lavash bread were studied. For investigating the biopreservation effect of sourdough, after intentional contamination of flour with hygiene indicator microorganisms that cause mouldiness and ropiness, survival curves of these microorganisms versus different sourdough fermentation times and temperatures, at finished-products were determined. Influence of sourdough fermentation conditions on crust roasty aroma was determined by gas chromatography and 2-acetyl 2-thiazoline was selected as standard compound for this aroma. The results showed that by increasing sourdough fermentation time and temperature, survival of indicator microorganisms in finished-products were decreased. But intensity of crust roasty aroma did not have the same profile. Therefore, process requirements for optimum microbiological shelf life and roasty aroma were different, which should be taken into account in designing sourdough baking processes.

Key words: Lavash bread, sourdough, microbiological shelf life, roasty aroma.