Summary: | Bread has a tendency to get spoiled and very soon after the baking, the first signs of ageing can be noticed. Ageing signs can be noticed on the crust and on the crumb structure, but its organoleptic properties also change. Nevertheless, the most important ageing signs can be noticed on the crumb structure which becomes firm, less compressible and crumbly. Considering that freshness of baked products is one of the main criteria for consumers, the purpose of this paper was to analyse the effect of sourdough on ageing process and bread crumbliness in working conditions of bakery facilities in this region. For the purpose of this study, experimental baking was performed for control samples without sourdough and experimental samples with addition of sourdough. Then, crumbliness of the samples was analysed (12, 24 and 48 hours after the baking) and the comparative analysis of the results was performed. The obtained results show that by using sourdough in the process of bread making it is possible to reduce crumbliness and to slow down the ageing process.
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