Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition
| Autor: | Mirela Planinić, Ivica Strelec, Daliborka Koceva Komlenić, Marko Jukić, Žaneta Ugarčić-Hardi, Ana Bucić-Kojić |
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| Rok vydání: | 2010 |
| Předmět: |
Farinograph
food.ingredient biology Biological acidification Lactobacillus brevis Food additive fungi food and beverages Lactobacillaceae biology.organism_classification Industrial and Manufacturing Engineering Lactic acid chemistry.chemical_compound food chemistry Rheology Food science Food quality Food Science |
| Zdroj: | International Journal of Food Science & Technology. 45:1417-1425 |
| ISSN: | 1365-2621 0950-5423 |
| DOI: | 10.1111/j.1365-2621.2010.02282.x |
| Popis: | Summary The influence of chemical and biological acidification on dough rheological properties and bread quality has been investigated. Two different flour types were used. Dough was chemically acidified with lactic acid. Two types of biologically acidified dough were prepared: dough with dry sourdough and with a Lactobacillus brevis preferment. Wheat dough rheological properties were investigated using the Farinograph, Extensograph and Amylograph. The baking response was also determined using standard baking tests. Addition of acidifiers resulted in firmer doughs with less stability, decreased extensibility and decreased gelatinisation maximum. The biological acidifiers increased the bread specific volume. Lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness. The addition of dry sourdough significantly decreased the lightness and increased the yellowness and redness of the bread crumb. The crust chroma, hue angle and brownness index were significantly changed by addition of acidifiers. |
| Databáze: | OpenAIRE |
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