engleski

Quality of wheat bread with the addition of sourdough, lactic acid and carboxymethylcellulose

In industrical production of wheat bread, sourdough is used with purpose of achieving better workability of dough, finial quality of fresh bread and better preserved quality of storage bread. It has been explored an influence of carboxymethylcellulose (CMC), chemical and biological acidification on characteristics of dough by two types of wheat flour, and on quality of breads which were first frozen, then stored in frozen state for 1, 5 or 9 weeks, and then were defrosted by microvaves. Two types of dough were prepared for biologically acidified dough. First was prepared with starter culture of lactic acid bacterials Lactobacillus brevis, and the second one with dry sourdouhg. The 88% lactic acid was used for chemical acidification of dough. Regardless on the type of acidification, reduction in pH value of dough comes during fermentation process. In all samples fermentation start with sudden drop in pH value, while in the second part of fermentation change in pH value is very small. In this research 1% carboxymethylcellulose (CMC) was used like additive which had an positive influence on specific volume, share of water and on rigidity of bread. The breads containing just carboxymethylcellulose had a bigger volume and bigger share of water which contibuted to the preservation of freshness of bread. During the process of freezing, storage in frozen state (1, 5, 9 weeks) and microwave thawing, it was noted the decrese in specific volume and share of water and increase the hardness of the tested samples.

carboxymethylcellulose; dry sourdough; lactobacillus brevis; lactic acid; storage in frozen state; microwave thawing

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