Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-08-29 DOI:10.15586/ijfs.v35i3.2385

R. Chochkov, Miroslav Savov, V. Gotcheva, Maria Papageorgiou, J. Rocha, Vesselin Baev, A. Angelov

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引用次数: 0

Abstract

The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.

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酵母对全麦牛角包面团流变学特性、品质特性及贮藏时间的影响

本研究旨在利用单一发酵剂培养的酸活性球球菌02P108 (PA)、戊糖球球菌SM2D17 (PP)和durans肠球菌09B374 (ED)发酵酵母，从全麦面粉中获得优质羊角面包，以克服全麦面粉对这一特定烘焙产品群特性的负面影响。结果表明，全麦面团中添加酵母对面团流变学特性的影响与普通面包酵母相似。在所有测试的剪切速率下，所有酵母发酵样品的动态粘度都高于对照样品。酵母对焙烤面团的发展有积极的影响，表现在比体积的改善、软化程度的提高和焙烤损失的减少。然而，这些积极的影响是菌株特异性的。以杜兰enteroccoccus durans 09b374发酵酵母为原料，对牛角面包的保鲜效果最好。研究表明，全麦牛角面包面团中使用的酵母对产品的质量特性和保质期有积极的影响。然而，菌株选择被证明是成功生产全麦羊角面包的关键。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.