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Influence of Acidification Type on pH Values and Total Titratable Acidity of Bread Dough During Fermentation

Influence of four bread dough preparation methods on pH value and total titratable acidity of dough was investigated. Two types of flour with different ash content were used for dough preparation (T-500 and T-1100). Bread doughs were prepared using the addition of sour dough powder, as well as direct acidification of dough with lactic acid. Furthermore, fermentation of sour dough with Lactobacillus plantarum and Lactobacillus brevis was conducted in an incubator at 30 °C in 20 hours. More pronounced pH values decrease was noted in the first period of sour dough fermentation process. In further fermentation pH values decreased at a slow rate, until the constant pH value had been established in the final phase of the fermentation process. The highest level of acidification was noted between the 5th and 10th hour of fermentation in all samples of sour dough. Fermentation of bread dough was performed on 30 °C and 85% of relative humidity, through 80 minutes. pH values of dough samples were measured continuously during fermentation. Obtained results showed that the pH value decreased during bread dough fermentation, regardless of acidification type. The used lactic acid bacteria fermented better bread dough prepared from T-1100 type of wheat flour than dough prepared from T-500 type of wheat flour.

dough; sour dough; lactic acid; pH value; total titratable acidity

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