Naslov
Effects of increasing sourness of bread dough on bread quality

Autori
Semić, A. ; Oručević, S. ; Bauman, I. ; Muminović, Š. ; Spaho, N. ; Klepo, B.

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

Izvornik
Proceedings of the 5th international congress Flour-Bread '09 / Ugarčić-Hardi, Ž. - Osijek : Sveučilište u Osijeku, Prehrambeno-tehnološki fakultet, 2010, 416-424

ISBN
978-953-7005-21-4

Skup
5th International Congress Flour-Bread '09

Mjesto i datum
Opatija, Hrvatska, 21.10.2009. - 23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
prepared sourdough starter; acidity level; pH value; bread specific volume; bread sensory evaluation

Sažetak
Preconditions for production of good quality bread are adequate mixing, longer fermentation, optimal dough consistency and a sourdough starter. Returning to traditional production of a natural and good quality bakery product of a desired and standardized quality, application of sourdough starter in bread production becomes increasingly important, especially in production of rye‐based products because the rye flour dough is supposed to be soured. Modern technology applied in bakery plants makes the application of sourdough easier in contrast to past, hours‐long preparations of pre‐ferment, i.e. straight dough procedures and application of emulsions and powders. In this Paper, emulsion and powder (Backaldrin), in recommended concentration (emulsion 5% and powder 3%), and reduced concentration (emulsion 2.5% and powder 1.5% were used for increasing the sourness of dough. In order to be able to make a comparison, we used the standard without adding emulsion or powder.Analyses made on bread samples were focused on the following parameters: specific volume, shape of loaf (bread form), acidity degree, pH value and sensory evaluation of aroma profile. The largest specific volume has been noted in standard bread samples, while with an increased concentration of emulsion and powder the values of specific volume were decreasing. Bread form of all samples was mildly flattened. There is established very strong correlation between acidity level and bread form of samples (r = 0.92). As expected, the sourdoughs added significantly decreased pH value and increased the acidity level of bread. In breads made with reduced concentration of emulsion and powder, pH value and acidity level are also satisfactory. All breads produced have improved structure of the crumb, which is softer, fresher and moist. They have good cutting properties and very specific aroma and flavour. Correlation between the acidity level and evaluated sensory elements varied in wide rang (from r = 0.64 for aroma intensity to r = ‐0.81 for preferences).Prepared starters enable production of good quality bread without application of any additives, and from the aspect of cost‐effectiveness it is important to know that good quality bread can be made with 50% less starter than recommended.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA