Abstract

The aim of this work was to evaluate the effect of various amounts of sourdough on the rheological properties of the dough, on texture and colour parameters after baking and during storage. Sourdough (SD) has been used in bread manufacture since ancient times because its beneficial effects on dough leavening. SD is a symbiotic culture of lactobacilli (LAB) and yeasts, giving a distinctively tangy or sour taste, due mainly to the lactic and acetic acid produced by the LAB. The presence in Sardinia of a big number and types of breads lead to consider the cycle of the bread as a phenomenon characterizing the Sardinian traditional culture. A commercial blend of semolina and re-milled semolina of Sardinia were used in this study. Commercial compressed yeast (L) (1010 cells/g, dry matter) and sourdough (6 x 108 cells/g of Lactobacillus and 3 x 107 cells/g of yeasts) were used as a starter. Unfermented bread doughs were prepared by mixing ingredients in a 10 kg mixer at 60 turns/min up to optimum dough development. Fermented doughs were obtained after bulk fermentation (30 min), dividing (600 g doughs), rounding, resting (5 min) panning and proofing up to maximum volume increment. Fermented doughs were baked at 185°C for 25 min to make pan breads. After 2 h of cooling, fresh breads were packaged in coextruded polypropylene bags and stored for 10 days at 20±1 °C. Determinations included dough machinability of fermented dough, dough rhelogical properties, primary and secondary mechanical characteristics of fresh and stored bread samples.

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