Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 6 3 2019 04 21 Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method 379 397 825 10.22104/jift.2019.3294.1789 FA Abbas Abedfar PhD student, Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. Marzieh Hosseininezhad Associate professor, Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. Alireza Sadeghi Associate professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Fatemeh Abbaszadeh PhD student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Journal Article 2018 12 08 Optimization of fermentation control with potential application of rice bran sourdough in novel fermentation technologies is increasing every day to come up to suitable alternatives for additives in bakery. In this research after isolating the dominant starter of the traditional rice bran sourdough and its identification using PCR and specific primer, it was used to make a traditional sourdough and evaluating the sourdough pan bread qualities by RSM method, under the impression of fermentation time (8, 16 and 24 h), fermentation temperature (26, 32 and 38 °C) and sugar content (1.5, 3 and 4.5 %). In this research, results of evaluating the proportion fitted models showed that by increasing the temperature and fermentation time in a constant sugar content, the titratable acidity (TTA), microbial population dynamics, specific volume, porosity, the total color difference (TCD) and cohesiveness were significantly increased and decreased respectively. However, there were a trend decreasing in the hardness and over acceptability of bread texture (P0.05). The result of this research a model was defined for any dependent variable. Also for evaluating the accuracy of the fitted models, desirability and lack of fit test were determined. Optimization of fermentation control with potential application of rice bran sourdough in novel fermentation technologies is increasing every day to come up to suitable alternatives for additives in bakery. In this research after isolating the dominant starter of the traditional rice bran sourdough and its identification using PCR and specific primer, it was used to make a traditional sourdough and evaluating the sourdough pan bread qualities by RSM method, under the impression of fermentation time (8, 16 and 24 h), fermentation temperature (26, 32 and 38 °C) and sugar content (1.5, 3 and 4.5 %). In this research, results of evaluating the proportion fitted models showed that by increasing the temperature and fermentation time in a constant sugar content, the titratable acidity (TTA), microbial population dynamics, specific volume, porosity, the total color difference (TCD) and cohesiveness were significantly increased and decreased respectively. However, there were a trend decreasing in the hardness and over acceptability of bread texture (P0.05). The result of this research a model was defined for any dependent variable. Also for evaluating the accuracy of the fitted models, desirability and lack of fit test were determined. https://jift.irost.ir/article_825_d554f7bb7be44a7267068a7df88ddd20.pdf