The Technological Evaluation of Sourdoughs Prepared in Different Conditions

Abstract

Abstract The use of sourdough in bread production lead to development of safe, healthy and more palatable product and also contribute to the sustainability of breadmaking through low demands for additives and preservatives. Sourdoughs type I were obtained with different flour: water ratio: 1:0.6; 1:1; 1:2 and 1:3 and different refreshment ratio 1:3 and 1:4. The sourdough were evaluated for theirs pH, Total Titratable Acidity (TTA), lactic and acetic contents, gas production power. The use of low water level induce a higher TTA and pH but the yield of acid production was more favourable for the sourdough with higher water content. The higher water content was favourable to formation of lactic acid and induced a better lactic: acetic acid ratio, 15.5 which was by far superior to the 6.5 ratio obtained in the driest dough. The more liquid sourdough had a better ability to produce gases. Flour : water ratio 1:2 are recommended to obtain high quality sourdough, with a better smell and taste, with a high yield, easy to handle and using relative low spaces. Refreshment ratio 1:4 delivery comparable results with 1:3 refreshment ratio and implies lower volumes for fermentations.