engleski

Effect of sourdough fermentation processing parameters on pH values changes during bread dough fermentation

The aim of this study was to determine the influence of three parameters (temperature, water content and type of flour) on the rate of pH value during fermentation of bread dough produced with sourdough. Fermentations of sourdough were conducted according to following experimental design: at three fermentation temperatures (25, 30 and 35 °C), using two types of flour (T-400 and T-1100) and two different water contents during 20 hours. Sourdough produced by the fermentation with Lactobacillus brevis L-62 was used for bread dough fermentation. Different rates of change in pH per minute (RCpH) for all analyzed samples were calculated. According to experimental data and calculated kinetic parameters, neither of analyzed parameters had statistically significant influence on pH profile during bread dough fermentation. Sourdough fermented on 30 °C could be selected as an optimal, because at this temperature pH values of bread dough decreased more rapidly, except sourdough produced from T-400 flour type and 1:1 water:flour ratio. It leads to assumption that the most of lactic acid bacteria actions occur during sourdough fermentation, whereas their influence on bread dough fermentation is considerably fewer. From that reason, influence of selected parameters on pH value changes during bread dough fermentation was considerably lower.

bread dough fermentation; sourdough addition; pH values; temperature; type of flour; water content

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