Use of microorganism in bakery product - Research Approach
you the food microbiologist and other sceintist are requested to give me you suggestion about use of microorganisms specially bacteria for bakery product and some value added properties. consider that i need suggestion for research purpose.
regard
raffay
hello every body!
you the food microbiologist and other sceintist are requested to give me you suggestion about use of microorganisms specially bacteria for bakery product and some value added properties. consider that i need suggestion for research purpose.
regard
raffay
Hi Raffay,
Are you talking about incorporating probiotics into bakery products? I think is good, since bread is considered staple food and most people take them on a daily basis. But the cost of these value added breads must not be too high or it will be pointless.
Liquid live probiotics most probably will not make it out alive after baking. But you can find suppliers that supplies encapsulated probiotics for this purpose.
On another note, I watched a documentry that proves eating prebiotics is better than probiotics in the long run.
thanx for your reply and i am in search of a food microbiology research topic to which i can work . yes i was askin about probiotic and thanx for you provided suggestion
regard
raffay
Hi Raffay,
Are you taking about incorporating probiotics into bakery products? I think is good, since bread is considered staple food and most people take them on a daily basis. But the cost of these value added breads must not be too high or it will be pointless.
Liquid live probiotics most probably will not make it out alive after baking. But you can find suppliers that supplies encapsulated probiotics for this purpose.
On another note, I watched a documentry that proves eating prebiotics is better than probiotics in the long run.