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

被引：50
作者：
Komlenic, Daliborka Koceva [1 ]
Ugarcic-Hardi, Zaneta [1 ]
Jukic, Marko [1 ]
Planinic, Mirela [1 ]
Bucic-Kojic, Ana [1 ]
Strelec, Ivica [1 ]
机构：
[1] Fac Food Technol, HR-31000 Osijek, Croatia
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 07期
关键词：
Colour; dough rheology; dry sourdough; lactic acid; Lactobacillus brevis; AMINO-ACIDS; FERMENTATION; FLOUR; GENERATION; PLANTARUM; BACTERIA; CULTURES; TEXTURE; ENZYMES; STRAIN;
D O I：
10.1111/j.1365-2621.2010.02282.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
P>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.
引用
收藏
页码：1417 / 1425
页数：9
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