RHEOLOGİCAL BEHAVİOUR OF TYPE I SOURDOUGH DURİNG REFRESHMENT PROCEDURE
Journal Title: International Journal of Food Technology and Nutrition - Year 2019, Vol 2, Issue 3
Abstract
Sourdough technology is one of the oldest biotechnological processes to produce healthier and long shelf life bread. Type I sourdough is a kind of traditional sourdough containing a certain amount of wheat or rye flour and water. Refreshment procedure is used to produce mature Type I sourdough, which can be used as a leavening agent. This procedure continues until obtaining mature sourdough. Mature sourdough is characterized to reach constant technological properties in terms of acidification and the ratio between lactic acid bacteria and yeasts (100:1). Rheological behaviour can also be considered as a new criterion. Frequency sweep test was carried out during refreshment procedure in order to determine the maturity of sourdough in this study. Frequency sweeps from 0.1 to 100 rad/s were performed with a target strain of 1% at 25 °C. Seven days’ refreshment procedures were applied to monitor the maturity of sourdough. The pH values decreased from 6.18 to 3.93 after 7 refreshments. A significant reduction was observed for both elastic (G') and viscous (G'') modulus after first fermentation period (25 °C, 24 h). The damping factor (tan δ) of the doughs produced by subsequent refreshments (3th, 5th and 7th) was higher than the dough obtained after first refreshment procedure. Damping factor was also higher than 1 for the doughs (3rd, 5th and 7th refreshment), indicating an increase in viscous characteristics. These results extended the knowledge of rheological changes during refreshment procedure and might contribute to the better understanding of producing mature Type I sourdough.
Authors and Affiliations
Görkem Özülkü
Keywords
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