Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

Abstract

The influence of chemical and biological acidification on dough rheological properties and bread quality has been investigated. Two different flour types were used. Dough was chemically acidified with lactic acid. Two types of biologically acidified dough were prepared: dough with dry sourdough and with a Lactobacillus brevis preferment. Wheat dough rheological properties were investigated using the Farinograph, Extensograph and Amylograph. The baking response was also determined using standard baking tests. Addition of acidifiers resulted in firmer doughs with less stability, decreased extensibility and decreased gelatinisation maximum. The biological acidifiers increased the bread specific volume. Lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness. The addition of dry sourdough significantly decreased the lightness and increased the yellowness and redness of the bread crumb. The crust chroma, hue angle and brownness index were significantly changed by addition of acidifiers. * Values are mean ± SD of four independent determinations; mean values followed by common letter within the same column are not significantly different (P < 0.05). † Control, control dough; I and II, flour types: T-550 and T-110, respectively; LAB, biologically acidified dough by addition of sourdough prepared with Lactobacillus brevis L-75; DS, biologically acidified dough by addition of dry sourdough; LA, chemically acidified dough by addition of lactic acid. Properties of acidified bread D. K. Komlenić et al.

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

“…Lactobacilli constitute a population well adapted to the physical and chemical conditions in sourdough, competing with the remaining microbial life present until they become the dominant microbiota (Messens & De Vuyst 2002). This permits the propagation of sourdough over long periods if Komlenić et al 2010). Moreover, the development of acidifying microbiota was sufficient to control the population of enterobacteriaceae, since this microbial group was not detected beyond twenty-four hours of fermentation in any of the types of dough.…”

“…An increase in the solubility of proteins promotes intramolecular electrostatic repulsion among the proteins in gluten and makes protein groups more reactive (Komlenić et al 2010). However, strong intermolecular repulsion forces prevent the formation of new linkages.…”

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

“…Crust colour exhibited by a bread loaf depends mainly on the type of flour, the quality and quantity of the ingredients used (Komlenić et al 2010), and also the baking temperature and time (Shittu et al 2007). Browning index (BI) indicates the level of brown colour and was reported as an important parameter of bread quality, related to Maillard reactions (Saricoban and Yilmaz 2010).…”

Mother Dough in Bread Making

“…Bread staling, leads to degradation of the overall quality and especially of the flavor, followed by the growth of molds [6]. Therefore, several methods have been proposed to deal with this problem such as the use of chemical additives, application of aseptic technologies or employment of new sourdough starter cultures [7][8][9][10]. In making bread, fermentation is a vital step for quality, since it depends on several characteristics of the final product, such as bread volume and crumb's alveoli [11].…”