Frozen stored barley sourdough: stability and application to wheat bread
| Autor: | Tanita Šicel, Bojana Voučko, Saša Drakula, Duška Ćurić, Nikolina Čukelj, Dubravka Novotni, Ivna Vrana Špoljarić |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
biology
lcsh:TP368-456 Chemistry digestive oral and skin physiology Snap freezing food and beverages General Medicine Wheat bread biology.organism_classification barley sourdough storage blast freezing dough consistency Weissella cibaria wheat bread quality lcsh:Food processing and manufacture Food science Weissella cibaria barley sourdough storage blast freezing dough consistency wheat bread quality |
| Zdroj: | Croatian Journal of Food Science and Technology, Vol 9, Iss 2, Pp 173-181 (2017) Croatian journal of food science and technology Volume 9 Issue 2 |
| ISSN: | 1848-9923 1847-3466 |
| Popis: | The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the presence of sucrose and xylanase, and stored frozen for 4, 8, or 12 weeks. During storage, the number of viable cells in the sourdough declined. Softer dough and crumb were obtained after the sourdough was stored for a longer period (4 weeks), while bread specific volume was unaffected by the sourdough storage time. The highest bread specific volume, shape, crumb softness, and sensory liking were obtained with 20% of the sourdough. This study demonstrates the possibility for the industrial application of frozen barley sourdough, since it can improve the quality of bread compared to the native barley flour. |
| Databáze: | OpenAIRE |
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