Acta Periodica Technologica 2014 Issue 45, Pages: 11-22
https://doi.org/10.2298/APT1445011D
Full text ( 375 KB)
Cited by
Effect of bread dough mixing method on rye bread quality
Đukić Dragutin A. (Faculty of Agronomy, Čačak)
Radović Milorad M. (Branko Perišić City Bakery, Kruševac)
Mandić Leka G. (Faculty of Agronomy, Čačak)
Vesković-Moračanin Slavica M. (Institute of Meat Hygiene and Technology, Belgrade)
The objective of this study was to evaluate the effect of sourdough (indirect
bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat
flour and whole grain rye flour - 60:40) and determine its advantages over
the straight dough method. Three bread dough mixing methods were used: I -
indirect bread dough mixing using flour scalding; II - indirect bread dough
mixing without flour scalding; III - straight dough mixing. The study
involved the monitoring of the following: microbial characterristics of the
flour and dough (yeasts and lactic acid bacteria) and of the bread (presence
of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough
and the bread (pH and degree of acidity); organoleptic attributes of bread
(volume, porosity according to Dallman, crumb elasticity, pore structure
fineness, bread crumb score, external appearance, crumb appearance, flavour
of both the crust and the crumb). The results showed the highest counts of
lactic acid bacteria and yeasts in the indirect bread dough mixing method
using rye flour scalding. The rye/wheat bread made with sourdough had a mild
sourish flavour, an intense aroma, a prolonged shelf life, and reduced
crumbliness. The study suggests that the technological process of
sourdough-type rye/wheat bread making is an important requirement in
improving bread quality and assortment that can be used in any bakery
facility.
Keywords: fermentation, bread, sourdough, quality, bread dough mixing
Projekat Ministarstva nauke Republike Srbije, br. TR 31057 i br.
III 46009