Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics

Abstract

Bread fermentation is one of the most important steps in breadmaking. In straight dough method fermentation stage is realized after dough mixing; while in pre-fermented method, part of ingredients is mixed and rested for some hours in order to preferment. This second method is well known to produce breads with improved properties, however no studies related to the production of composite bread using pre-fermented dough method can be found in the literature. Therefore, the objective of this study was to verify the effect of pre-fermented dough process method on a composite bread properties. Control breads (wheat bread) and green-banana-wheat bread were produced by straight and pre-fermented dough method. Breads were evaluated in relation to local water content, water loss, color parameters, specific volume, crumb porosity and texture profile analyses. Pre-fermented breads presented significantly higher specific volume in relation to straight breads. Similarly, pre-fermented method give breads with lower values of water loss, and lower levels of darkening. All of this could contributed to the better crumb texture properties of pre-fermented breads in relation to straight dough method. Therefore, it could be concluded that pre-fermentation dough method improved the technological properties of composite bread, representing an important strategy to be more explored.

Effect of fermentation methods on properties of dough and whole wheat bread

“…22 Luiz and Vanin. 7 found that water loss was higher in bread prepared by a pre-fermentation method than by the straight method, as in the present study. The lower baking loss of RSB samples probably reflected the loss of free water during fermentation and the formation of a more stable gluten network.…”

“…The high solubility of protein under acidic conditions, the greater degree of hydrolysis, and the tighter binding with starch all led to a more delicate and porous structure of the SOB. By contrast, breads produced by pre‐fermentation had tighter crusts, which made gas loss difficult; thus, SPB and RSB had larger pores, as also reported by Luiz and Vanin 7 …”

“…summarized the reasons for this as follows: LABs increased yeast metabolic activity, which resulted in more carbon dioxide production during fermentation; a suitably acidic environment enhanced gluten gas‐holding properties; and the accumulation of water‐soluble pentosan caused by altered water distribution under acidic conditions increased bread volume. Luiz and Vanin 7 also found that the specific volume of bread was significantly higher when produced by the pre‐fermented dough method than by the STD method, as the pre‐fermentation step facilitated the stability of the gluten network. The RSB in the present study was fermented at low temperature to obtain gluten with increased ductility, and this led to an increase in gas retention and a further increase in specific volume.…”

“…The STD method, in which all recipe ingredients are mixed together at the beginning to form the dough, is the easiest and most common method of fermentation, but it results in a less tasty and less appealing product than other methods. 7 Spontaneous SOD fermentation, one of the oldest biological processing techniques, usually relies on the presence of naturally occurring microorganisms, such as yeast and lactic acid bacteria (LABs), whose fermentation activity plays an important role in the quality of SOD bread. The SOD method is long, and the fermentation process produces large amounts of organic acids, ethanol, and other important metabolites that have positive effects on the texture of the product and the aging rate.…”

Application of neural networks in predicting the qualitative characteristics of fruits

“…They are located in the direction of the field. Also, these particles change direction under the influence of radio waves, and when the current radio source is cut off, these waves begin to move to their original place (Luiz & Vanin, 2021). The speed of movement depends on the connection of this valley to other elements instead of the original.…”