| Autor: |
C. I. Clarke, S. P. Cauvain, S. S. Salmon, Peter Dockery, Tilman J. Schober, L. S. Young, Elke K. Arendt |
| Rok vydání: |
2005 |
| Předmět: |
|
| Popis: |
The fundamental rheological characteristics of a biologically acidified, a chemically acidified and a neutral pre-ferment (sourdough) were monitored over the course of a 24 hour fermentation period employing a split-plot design. Three doughs were subsequently prepared in which 20% of the flour was in the form of the respective pre-ferment. A control dough containing no fermented material was also prepared. The fundamental rheological properties of both the dough and its isolated wet gluten were determined. Laser-scanning confocal microscopy was used to capture images of selected pre-ferments and doughs. Results obtained from rheological evaluation of the pre-ferment showed that there was a decrease in elasticity (phase angle data from oscillatory measurements and relative recovery values from creep tests) and viscosity with fermentation time for all three pre-ferments, all of which reached similar end values for these parameters. The microscopy images illustrated that the network of gluten strands became less oriented during the fermentation period. Changes in the nature of the pre-ferments were reflected in the rheological characteristics of the respective doughs and their wet glutens, which were significantly less elastic (phase angle and relative recovery data) and softer (maximum creep compliance) than the control treatment. It is concluded that degrading processes over time are key to the sourdough process. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
