The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation

Abstract

In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in this study. The microstructural analysis performed using a scanning electron microscope revealed the separation of phases during the fermentation of scalds. According to the storage G′ and loss G″ moduli, both scalds exhibited elastic character over viscous. The fermentation of barley scald increased both moduli and complex viscosity, while no substantial changes were observed in the fermented rye scald. The addition of fermented scald containing partially hydrolyzed starch and a fraction of water-soluble compounds contributed positively to the formation of a well-organized structure of dough fermented for 4 h. Fermentation substantially reduced the dough’s complex viscosity and moduli values, confirming the partial structure alteration leading to the viscous portion increase. The dough with fermented scald showed a significantly lower loss factor than the dough without fermented scald, indicating enhanced mechanical process ability. The most substantial weakening of the structure was observed for dough without scald. The addition of rye scald to the rye dough promoted the formation of fewer pores with relatively smaller specific volumes.