Quick search
Go!

THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD


IULIANA BANU *, INA VASILEAN SIMITARU, VASILICA BARBU, CATALIN IANCU
University ”Dunărea de Jos” of Galaƣi, Faculty of Food Science and Engineering, 111 Domnească street, 800201, Galaƣi, Romania
*Corresponding author: iuliana.banu@ugal.ro

Issue:

SCSCC6, Volume XII, No. 2

Section:

Volume XII, No. 2(2011)

Abstract:

The modern biotechnology of bread production uses sourdough as a natural leavening agent. In rye bread making the sourdough is essential. The aim of this paper was to examine the influence of starter culture types, flour extraction rate, dough yield and temperature of fermentation on the quality of the sourdough rye bread. The sourdough was prepared using a mixed culture of Lactobacillus plantarum and Lactobacillus brevis. The rye breads prepared with 20% sourdough and bread with no sourdough were investigated. The addition of sourdough increases the loaf specific volume relative to control sample. The best results were obtained in case of sourdough made from dark rye flour, 300 dough yield, after 24 h fermentation at 30 °C. The porosity of the bread was estimated by analyzing the scanned images of the vertically halved bread. Digital image analysis revealed that the cell-to-total area ratio was lower for the sourdough prepared with whole rye bread.

Keywords:

bread, LAB, rye, sourdough, technological factors.

Code [ID]:

CSCC6201112V02S01A0011 [0003347]

Full paper:

Download pdf


Copyright (c) 1995-2007 University of Bacău