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The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread
Author(s) -
SALOVAARA H.,
VALJAKKA T.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00527.x
Subject(s) - starter , food science , fermentation , chemistry , lactic acid , factorial experiment , acetic acid , taste , wheat flour , biology , bacteria , mathematics , biochemistry , genetics , statistics
Summary The effects of the type of wheat flour (white or dark), fermentation temperature (25°C or 30°C) and origin of starter (bakery A compared with bakery B) on acid production and bread properties were examined in a factorial design. The type of flour was the most important factor; with dark flour (ash content 1.64%) the acetic acid concentration in the bread was almost double that from white flour (ash content 0.86%); lactic acid was 30 to 50% higher. Acid production increased as fermentation temperature increased to 30°C, but was not influenced by the origin of the starter. Loaf specific volume decreased with acid concentrations, but souring lengthened the mould‐free time from 4 days to 5 to 8 days or more as acidity increased. Sour wheat bread had a characteristic taste. Those with higher acidity values were more bitter and pungent. Rye sour and rye sour bread production technology could also be utilized in white bread making.