Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Andreea VOINEA
The aim of this work was to characterise the rheological changes of wheat doughs with dry sourdough addition on mixing and pasting characteristics. Nowadays, it is well known that there is an increased demand for bakery products, obtained from natural ingredients, with good sensory characteristics. The use of sourdough in wheat flour improves bread sensory characteristics of bakery products which may present a better taste and flavour and longer shelf-life. Our study meets the demands of bakery consumers which desire products close, if it is possible to the traditional ones, by using the sourdough in the bread recipe. The advantage of this process is that the sourdough is directly introduced in the bread recipe fact that now in the "century of speed" facilities the bakery process. In order to know the way in which sourdough may change the bakery technological behaviour it is important to study dough rheological characteristics. For this purpose our study analyzes by using modern devices such as Farinograph, Extensograph and Amylograph the way in which sourdough addition changes dough rheological characteristics.
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