engleski

Effect of acidification on dough rheology and bread quality

The effect of a biological and chemical acidification on the rheological properties of the wheat flour dough and quality of breads were investigated. Dough chemically acidified with lactic acid, the main metabolic product of the microorganisms present in sourdough. Three types of dough were prepared for biologically acidified dough: dough with dry sourdough (I) and dough that were subsequently prepared by substitution of 10 % of the flour with a Lactobacillus brevis (II) and Lactobacillus plantarum (III) preferment, respectively. Control dough containing no acidification material was also prepared. Rheological characteristics of wheat acidified dough were investigated using the following instruments: farinograph, extensograpf and amylograph. The baking response was also determined using standard baking tests. The obtained results showed that addition of dry sourdough, lactic acid and preferments influenced rheological properties of the wheat flour dough. The acidifiers addition decreased dough stability, extensibility and gelatinization maximum. Furthermore, acidifiers increased degree of dough softening and R/E ratio. Regarding their effects on bread properties, the dry sourdough and preferments increased the specific volume. Opposite, lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness.

dry sourdough; Lactobacillus; lactic acid; wheat flour dough; rheology

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