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
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / Koceva Komlenić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011, 43-43

Skup
6th International Congress Flour-Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno-Kruh’11

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
Sourdough improves flavour, structure and nutritional value of baked goods and decreases the risk of gluten contamination in gluten-free bread. We investigated the effect of strain starter culture 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 strains. In average, dough hardness, springiness 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, gluten-free bread dough rheology was less affected by sourdough addition. Springiness and gumminess of gluten-free dough decreased for 20% 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

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