Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

Abstract

The incorporation of whole wheat flour (WWF) via sourdough fermentation was studied in short dough biscuits. The substitution levels of wheat flour to WWF were 15%, 25%, 35%, and 50%. The biscuits containing WWF sourdough were produced by achieving the same level of WWF as in the WWF biscuits. The incorporation of WWF on dough formulation increased both G' and G" moduli, while the inclusion of WWF by sourdough fermentation caused a significant reduction. Spread ratio of the biscuits decreased as the WWF ratio in the formulation increased (p < 0.05). The hardness value of WWF sourdough biscuits was not significantly different than that of the control biscuits while the direct addition of WWF increased the hardness value (p < 0.05). Biscuits containing WWF sourdough had significantly higher lightness (L*) value than the WWF biscuits (p < 0.05). A low-level incorporation of sourdough corresponding to 15% WWF was preferable by the panelists for general acceptability parameters.

Evaluation of acha flour in the production of gluten‐free sourdough cookies

“…The highest spread ratio (7.97) was observed in SBTA with only LAB starter, while SBTG, with a consortium of the three starter cultures, exhibited the least spread ratio (6.37), however, there were no significant differences ( P < 0.05) observed in all the samples. This agrees with the findings of Alioğlu & Özülkü (2020), who observed no modification in the spread factor of cookies with the incorporation of wheat sourdough. This observation is ascribed to the leavening ability of sourdough added to the cookie.…”

“…The shape characteristics of cookies are expressed by the spread ratio and are considered a complex phenomenon influenced by many factors. Cookies having a higher spread ratio are more desirable (Inyang et al ., 2018; Alioğlu & Özülkü, 2020). The highest spread ratio (7.97) was observed in SBTA with only LAB starter, while SBTG, with a consortium of the three starter cultures, exhibited the least spread ratio (6.37), however, there were no significant differences ( P < 0.05) observed in all the samples.…”

Effect of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich bean powders

“…This was because fermentation likely led to the destruction of the protein network structure that then loosened, resulting in a decrease in viscoelasticity (Ma et al 2021 ). A similar study found that fermentation could partially offset the increase in G' and G'' values during whole wheat dough production (AlioĞLu and Özülkü 2021 ). The reduced flow resistance of fermented bean powder contributed to improving the flowability of the probiotic-rich bean powder, which was associated with its improved wettability, dispersibility and dissolution rate.…”

Celiac Disease Management through Gluten-Free Diets

“…Recently, researches have also focused on the production of food products from sourdough rather than from gluten flour [24][25][26]. Sourdough is described as a product of a biotechnological process that involves the mixture of flour (cereal) and water, fermented by lactic acid bacteria thereby causing a pleasant sour-tasting dough/product [27].…”