engleski

Influence of Carboxy Methyl Cellulose Addition on Changes of pH Values and Total Titratable Acidity of Biological and Chemical Acidified Dough

The aim of this research was to determine the influence of carboxymethylcellulose (CMC) addition on the pH value and total titratable acidity of three types of dough: dough prepared with addition of sourdough powder, sourdough produced by the lactic acid fermentation with Lactobacillus plantarum and Lactobacillus brevis, and dough directly acidified with lactic acid. Dough samples were prepared from two types of flour. Fermentation of dough was conducted at 30 °C and 85% of relative humidity, for 80 minutes. Usage of hydrocolloid CMC is common in bakery, with the purpose of volume increase and freshness extension of the final product. Obtained results showed that addition of CMC had influence on pH values and total titratable acidity of dough. Stabilizing effect of CMC addition to changes of pH values during fermentation of dough was also noted. Accordingly, measured results suggested possible buffering effect of CMC on acidification of dough during fermentation.

carboxymethylcellulose; dough fermentation; pH value; total titratable acidity

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