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Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Abstract:

The objective of this study was to obtain functional bread combining the microencapsulation of . Lactobacillus acidophilus and starch based coatings. Different probiotic coatings (dispersed or multilayer) were applied onto the surface of partially baked breads. In all treatments, microencapsulated . L. acidophilus survived after baking and storage time, although reduction was higher in the sandwich treatment (starch solution/sprayed microcapsules/starch solution). Despite coatings significantly affected the physicochemical properties of the crust, increasing water activity and reducing the failure force, the sensory evaluation revealed a good acceptability of the functional breads. Scanning electron microscopy revealed the presence of scattered microcapsules onto the bread crust, being highly covered in the sandwich coating. Therefore, . L. acidophilus included in microcapsules can be incorporated to bread surface through edible coatings, leading functional bread with similar characteristics to common bread, but with additional healthy benefits. © 2012 Elsevier Ltd.