Naslov
Influence of Lactic and Acetic Acid Addition on Rheological Properties of Wheat Flour Dough and Sensory Quality of Bread

Autori
Ugarčić-Hardi, Žaneta ; Jukić, Marko ; Koceva Komlenić, Daliborka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract book of "3rd International Symposium on Sourdough-From tradition to innovation" / Gobbetti, M ; De Angelis, M ; Di Cagno, R ; Minervini, F ; Rizzello, C - Bari : Bari University and Cereals & Europe, 2006

Skup
3rd International Symposium on Sourdough-From tradition to innovation

Mjesto i datum
Bari, Italija, 25.10.2006. - 28.10.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sourdough; chemical acidification; rheological properties

Sažetak
It is well known that sourdough in breadmaking process improves dough properties and quality of baked products but the effects are complex due to a large variety of sourdough starter cultures and different mixtures and amounts of acids used for chemical acidification. The objective of this study was to evaluate the influence of chemical acidification of wheat flour dough on rheological properties and wheat bread quality. Doughs were prepared by direct acidification of soft wheat flour dough with different levels of lactic and acetic acid and by supplementation of 10% sourdough with Lactobacillus brevis. Rheological tests were conducted using Brabender Farinograph, Extensograph and Amylograph and Perten Falling Number apparatus. In addition to that, the pH values and total titratable acidity (TTA) of dough samples were measured continuously during fermentation. Results showed that rheological properties of dough were significantly affected by chemical acidification. The largest change of farinograph properties was decreased dough stability. In extensographic examination the addition of acids decreased dough extensibility and increased energy and dough resistance to extension. The acidification of dough reduced swelling temperature measured by amylograph and significantly increased peak temperature, time of gluten formation and especially peak viscosity. The opposite effect was noticed in Falling Number determinations (FN was lower for acidified doughs). Sensory analyses of bread were performed to estimate the maximal amount of acids that had no bad influence on sensory properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA