The fermentation of trahanas: a milk-wheat flour combination |
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| Authors: | Evangelos S Lazos George Aggelousis Michael Bratakos |
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| Institution: | (1) Department of Food Technology, School of Food Technology & Nutrition, TEI of Athens, Saint Spyridon Str., Egaleo, 122 10 Athens, Greece |
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| Abstract: | The fermented food, trahanas (a milk-wheat flour combination prepared in Greece), was studied to determine the microbiological and chemical changes that occur during fermentation. It is a lactic acid bacterial fermentation in whichStreptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus andLactobacillus acidophilus play the major acid- and aroma-producing role. The whole fermentation lasts about 50 hours. The pH of the final dried trahanas was 4.07–4.75, the acidity 0.60–1.00%, the moisture content 8.6–11.5% and the protein content 10.4–13.6%. The product offers possibilities as an increased nutritive value or high-protein food. |
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| Keywords: | Composition Fermentation Lactic acid Lactobacillus spp Leuconostoc spp Milk Streptococcus spp Trahanas Wheat flour |
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