Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten...

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Bibliographic Details
Main Authors: Abolfazl GOLSHAN TAFTI, Seyed Hadi PEIGHAMBARDOUST, Flora BEHNAM, Akbar BAHRAMI, Roya AGHAGHOLIZADEH, Mahdieh GHAMARI, Seyed ABBAS RAFAT
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2013-08-01
Series:Czech Journal of Food Sciences
Subjects:
spray-dried
sourdough
dough
rheology
flour
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201304-0009_effects-of-spray-dried-sourdough-on-flour-characteristics-and-rheological-properties-of-dough.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-201304-0009_effects-of-spray-dried-sourdough-on-flour-characteristics-and-rheological-properties-of-dough.php

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