Influence of fermentation time on characteristics of sourdough bread

Abstract

Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the highest microbial counts over time. With the exception of SC2, the greatest microbial increases occurred at 10 hours of fermentation. LC1 showed the lowest volume across all time points (p < 0.05). The largest volumes were found in breads after 6 hours of fermentation. SC1 showed the best specific volume values across all times tested.Uniterms: Sourdough. Bread. Lactic acid bacteria. Yeast. Linear regression.

Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

“…With the increase in fermentation time (0–12 hr), the pH of sourdough fermented samples gradually declined to about 4.0 (Figure a) which was in accordance with previous studies (Aplevicz, Ogliari, & Sant'Anna, ; Komlenic et al, ). However, the Control (fermented by baker's yeast) didn't show a similar decrease and its pH remained stable at around 5.5 (Figure a).…”

“…This discrepancy is more associated with the acidic environment of sourdough. It is reported that carbohydrates could be broken down into lactic acid during sourdough fermentation (Aplevicz et al, ; Komlenic et al, ). And the higher amount of lactic acid bacteria in sourdough will also lead to stronger acidification effect (Hammes & Gänzle, ).…”

Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

“…According to Miller, Graf, and Hoseney (), carbon dioxide dissolves in the dough phase within the early stage of fermentation (before get saturated and diffuse into the gas bubbles) and react with water to form carbonic acid resulting in the acidic pH of the dough mass. The initial pH of the dough in the current study was recorded as 6.150 ± 0.062. pH of the dough gets reduced with the progress of the fermentation process (Aplevicz, Ogliari, & Sant'Anna, ). Even though the pH value of the sample P2 is significantly higher ( p ≤ .05) than P1 and C (Table ), the value is within the range of the Sri Lankan regulatory requirement of 5.3–6.0 (Navaratne, ).…”

Development of ambient storable meal for calamity victims and other targets employing radiation processing and evaluation of its nutritional, organoleptic, and safety parameters

“…1). This indicated that controlled dough fermentation and high vacuum packaging in laminated LDPE packets ensured softness in SBF during prolonged ambient storage (Aplevicz, Ogliari, & Sant'Anna, 2013). In other yeast fermented product like bread, staling occurs due to high porosity leading to migration of moisture to internal space and realignment (recrystalization) of starch (amylose and amylopectin) resulting in hard texture (Gray & Bemiller, 2003).…”