Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality
The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were s...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2017-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0005_effect-of-fermentation-on-microbiological-physicochemical-and-physical-characteristics-of-sourdough-and-impact.php |
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| author | Alba Casado Alberto Álvarez Leticia González Domingo Fernández José L. Marcos María E. Tornadijo |
| author_facet | Alba Casado Alberto Álvarez Leticia González Domingo Fernández José L. Marcos María E. Tornadijo |
| author_sort | Alba Casado |
| collection | DOAJ |
| description | The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were slightly lower in the sourdough at 25°C. To obtain sourdough with an optimum pH, 11 h were required at 25°C and 9 h at 35°C. Acidity increased more slowly in sourdough at 25°C. However, values were similar in both types of dough after 24 h, but higher in dough at 25°C after 72 hours. Counts of lactic acid bacteria were slightly higher in sourdough at 35°C after 6 h, but after 24 h the sourdough at 25°C showed higher counts. Sourdough evinced elastic behaviour, with a larger elastic modulus in dough at 25°C. Both the phase angle and the relationship between elastic and viscous modulus indicated that dough was an elastic solid that lost elasticity over time. The best mechanical characteristics were noted in dough fermented at 25°C during 24 hours. Bread made with sourdough was rated more highly. |
| first_indexed | 2024-04-10T08:33:17Z |
| format | Article |
| id | doaj.art-f9816645d52d4d3a8ef3aa1ff5e9f991 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:17Z |
| publishDate | 2017-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-f9816645d52d4d3a8ef3aa1ff5e9f9912023-02-23T03:28:26ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172017-12-0135649650610.17221/68/2017-CJFScjf-201706-0005Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread qualityAlba Casado0Alberto Álvarez1Leticia González2Domingo Fernández3José L. MarcosMaría E. Tornadijo4Department of Food Hygiene and Technology,Department of Food Hygiene and Technology,Department of Food Hygiene and Technology,Institute of Food Science and Technology, ICTAL andDepartment of Food Hygiene and Technology,The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were slightly lower in the sourdough at 25°C. To obtain sourdough with an optimum pH, 11 h were required at 25°C and 9 h at 35°C. Acidity increased more slowly in sourdough at 25°C. However, values were similar in both types of dough after 24 h, but higher in dough at 25°C after 72 hours. Counts of lactic acid bacteria were slightly higher in sourdough at 35°C after 6 h, but after 24 h the sourdough at 25°C showed higher counts. Sourdough evinced elastic behaviour, with a larger elastic modulus in dough at 25°C. Both the phase angle and the relationship between elastic and viscous modulus indicated that dough was an elastic solid that lost elasticity over time. The best mechanical characteristics were noted in dough fermented at 25°C during 24 hours. Bread made with sourdough was rated more highly.https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0005_effect-of-fermentation-on-microbiological-physicochemical-and-physical-characteristics-of-sourdough-and-impact.phpdough fermentationmicrobial countsrheologysensory qualitytexture |
| spellingShingle | Alba Casado Alberto Álvarez Leticia González Domingo Fernández José L. Marcos María E. Tornadijo Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality Czech Journal of Food Sciences dough fermentation microbial counts rheology sensory quality texture |
| title | Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality |
| title_full | Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality |
| title_fullStr | Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality |
| title_full_unstemmed | Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality |
| title_short | Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality |
| title_sort | effect of fermentation on microbiological physicochemical and physical characteristics of sourdough and impact of its use on bread quality |
| topic | dough fermentation microbial counts rheology sensory quality texture |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0005_effect-of-fermentation-on-microbiological-physicochemical-and-physical-characteristics-of-sourdough-and-impact.php |
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