Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 1
Written by Sabina-Andreea BOBEA, Nastasia BELC, Călina Petruța CORNEA
Recent trends are towards long-life, nutritious, preservative-free products that improve immunity, digestion and well-being and are tailored to nutritional needs and lifestyle of the consumer. In this perception, sourdough bread is part of this product category. The sourdough has a key role in obtaining a product with sensory properties such as: color, flavor, taste, texture even bread volume. The microflora is dominated by lactic acid bacteria and yeast, very important elements when we talk about the fermentation of bread dough. The factors influencing dough quality are: dough yield, temperature, microflora, environmental acidity and substrate. Dough can be classified into 3 types, of which the most used in the bakery industry is Type III. The beneficial contribution that this type of fermentation brings is not only to increase the volume of the bread, the flavor and the nutritional value, but also to extend the shelf life by inhibiting spoilage bacteria.
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