Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

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作者：
机构：
[1] Golshan Tafti, Abolfazl
[2] Peighambardoust, Seyed Hadi
[3] Behnam, Flora
[4] Bahrami, Akbar
[5] Aghagholizadeh, Roya
[6] Ghamari, Mahdieh
[7] Abbas Rafat, Seyed
来源：
Peighambardoust, S.H. (peighambardoust@tabrizu.ac.ir) | 1600年 / Czech Academy of Agricultural Sciences卷 / 31期
关键词：
Development time - Dough - Dough properties - Flour - Powder additions - Rheological property - Sourdough - Spray dried;
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摘要：
The effect of incorporating different levels of spray-dried sourdough (3 6 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P
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