engleski

Effect of sourdough process parameters on bread quality

The aim of this study was to determine the optimum of sourdough process parameters to improve bread quality. Two types of flour with different ash content (0.4% and 1.1%) were used. Water-flour mixes (1:1 and 2:1), from each wheat flour, were fermented at 25, 30 and 35 °C. Wheat sourdough was prepared with a single strain of lactic acid bacteria starter culture, Lactobacillus brevis. The content of sourdough incorporated in bread was 20% (v/w). A control sample which contained no acidification material was also prepared. The baking response was determined using a standard baking test. Specific volume, water content, crumb hardness, pH value and total titratable acidity (TTA) of breads were evaluated, respectively. The obtained results showed that sourdough process parameters influenced wheat bread quality parameters. The water content of sourdough and fermentation temperature significantly changed the loaf specific volume. The addition of sourdough increased water content of fresh bread crumb centre and decreased crust water content. Textural studies revealed that addition of sourdough with water-flour ratio 2:1 reduced the hardness of fresh bread crumb. Furthermore, breads with sourdough (water-flour ratio 2:1) showed lower pH values than bread samples with sourdough (water-flour ratio 1:1). The results obtained in this study suggest that sourdough fermentation temperature of 25 and 30 °C, as well as water-flour ratio 2:1, could improve bread quality parameters.

wheat flour; ash content; sourdough; water content; bread quality

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