Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

Abstract

The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p < 0.05) by more than 50% for the bread samples in which low levels of SD of 1–3% were added to wheat flour. More so, due to the fact that SD affects bread quality, its technological effects on bread making have been investigated. The dough’s rheological properties (mixing and pasting using Mixolab, extension using Alveograph, fermentation using Rheofermentometer), falling number value, and bread quality parameters (loaf volume, porosity, elasticity, color, textural and sensory qualities) have been investigated. In general, SD addition caused a weakening effect on wheat flour dough, an increase in the total volume of CO2 produced during fermentation and a decrease in the falling number value. On bread quality, SD addition improved bread physical characteristics, darkened the bread crumb and crust, decreased the textural parameters (firmness, gumminess, cohesiveness and resilience) and improved the bread sensory characteristics for the samples with the addition of 1–2% SDto wheat flour.

Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

“…This was consistent with the previous results of bread fermented with dry sourdough and steamed bread fermented with yeast or sourdough. 36,37 This suggested that the traditional starters could be used to improve the porosity of CSB, and the appropriate ratios of traditional starters to commercial yeasts might be explored to obtain the optimum denser crumb structure. 12,15 The diameter/height ratios and specific volume of CSB are shown in Fig.…”

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations

“…Total titratable acidity and pH. TTA was evaluated on grounded and homogenized sourdough suspension according to AACC 02–31.01 method until pH value of 8.5 was reached while titrating it with 0.1 M NaOH ( 21 ). pH was determined on Hanna Instruments, HI 2210 pH meter (Rhode Island, US).…”

Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

“…One of its benefits is greater susceptibility to amylolytic enzymes, which results in increased maltose and dextrin production during dough fermentation [32,34]. With the increase in the amount of fermentable carbohydrates in the dough, the activity of yeast and bacteria is stimulated [64]. In addition, the increase in the level of starch damage may also favor the increased reduction in carbohydrates, which are also involved in acrylamide formation.…”