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Pregled bibliografske jedinice broj: 590545

Effect of sourdough addition on rheology of whole wheat and gluten-free dough


Novotni, Dubravka; Tušak, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Drobac, Lidija; Ćurić, Duška
Effect of sourdough addition on rheology of whole wheat and gluten-free dough // Proceedings of 6th International Congress Flour- Bread '11 and 8th Croatian Congress of Cereal Technologists / Daliborka Koceva Komlenić (ur.).
Osijek: Grafika, 2012. str. 173-179 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Effect of sourdough addition on rheology of whole wheat and gluten-free dough

Autori
Novotni, Dubravka ; Tušak, Dubravka ; Čukelj, Nikolina ; Smerdel, Bojana ; Drobac, Lidija ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 6th International Congress Flour- Bread '11 and 8th Croatian Congress of Cereal Technologists / Daliborka Koceva Komlenić - Osijek : Grafika, 2012, 173-179

Skup
6th International Congress Flour-Bread '11 and 8th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 12.-14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Sourdough; dough rheology; starter culture; gluten-free; whole wheat

Sažetak
We investigated the effect of starter culture strain and the amount of added sourdough on whole wheat and gluten-free dough rheology. Wheat sourdough was fermented with Lactobacillus plantarum, Lactobacillus brevis or Leuconostoc mesenteroides mixed with Candida milleri in ratio 100:1 cfu/g, and gluten-free sourdough was fermented with Lactobacillus fermentum. Sourdough was added in bread dough at four levels: 7.5 ; 15 ; 22.5 or 30 %. We determined total titrable acidity, lactic and acetic acid concentration of sourdough, and bread dough rheology by texture analyser. Total acidity of sourdough samples was similar but acetic acid was significantly lower in Lb. plantarum sourdough. Wheat dough rheology was only affected by sourdough amount and did not differ between starters. In average, dough hardness, resilience and gumminess decreased by 46%, 17% and 45%, respectively, by adding 30% of sourdough. Similarly, dough rheology parameters negatively correlated to total acidity, lactic and acetic acid concentration in sourdough. In contrast, hardness and adhesiveness of gluten-free dough rheology was less affected by sourdough addition. Nevertheless, resilience, springiness and gumminess of gluten-free dough decreased for 21%, 33% and 28% by adding 30% of sourdough. The results indicate that gluten-free dough tolerates much higher sourdough level than whole wheat dough.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb