Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

Abstract

Dough characteristics as affected by different preferment types and fermentation times were evaluated. A dough type was obtained with yeasted stiff preferment (60% water), fermented for a long period (biga-type dough -B) and another one made with a semiliquid preferment (100% water), obtained with sourdough and fermented for a short period (poolish-type dough -P). The doughs obtained were compared with a standard dough (direct dough -D). During the first 60 min of fermentation, pH, titratable acidity, volume, empirical and fundamental rheological properties and gas cells number were evaluated. During fermentation time, all doughs underwent structural changes related mainly to an increase of resistance to the extension and a decrease of area and extensibility, with a noticeable change in volume and pH. Between all samples, B dough was the stiffest reaching the lowest volume (44.3 mL), the highest storage modulus (G′ = 10,982 Pa) and resistance to extension (31.78 g). PRACTICAL APPLICATIONSThis research provides practical information regarding how different fermentation methods (biga type, poolish type and direct method) can influence textural properties, pH, volume development and inner structure of doughs. During fermentation time, all doughs underwent structural changes depending on the fermentation methods used. The modifications are related mainly to an increase of resistance to the extension and a decrease of area and extensibility, with a noticeable change in volume and pH. Results indicate that different fermentation methods affect the dough characteristics. This information would be of benefit to the bakery products industry to optimize the main dough characteristics choosing the appropriate fermentation method, depending on the bakery product to realize.

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

“…Significant correlations were recorded between increasing fermentation time and decreasing number of gas cells in class 1 in group of Ss formula 0.40 (0.98) Ts_0.30 (0.92) and Ts_0.15 (0.97), and increasing the number of gas cells in the same group in class 2, namely (0.78; 0.98; and 0.73), on the other hand. These results correspond to Balestra et al () who confirmed the majority of gas cells are in first classes (0–0.01).…”

“…This indicated that the structure of all dough was compact, with open structure. Those results showed uniform fermentation in dough (Balestra, Pinnavaia, & Romani, ). Decreased salt concentrations most significantly affected class 1 and class 2.…”

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

“…Therefore, pH and TTA values in Table 2 and Figure 1 could be inconsistent because LAB fermentation is a live biological system and consistency could not always be reach in this kind of systems. Moreover, the changes in the acidity levels of the tested doughs could be influenced by yeast-produced carbon dioxide ( Balestra et al, 2015 ).…”

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

“…The fermented batter was heated in a MW oven (NE‐1753, Panasonic, Kadoma, Osaka, Japan) for 2 min at 4.25 W/g and cooled for 1 hr to room temperature for analysis. The design also included a blank without sourdough addition and a control with the addition of chemically acidified dough (a mixture of lactic acid and acetic acid was used to obtain dough with a pH value to that of the sourdough) (Balestra, Pinnavaia, & Romani, 2015). In addition, SSC was steamed in a cottage steamer (HLHB24‐2, SIEMENS, Berlin, Germany) for 15 min.…”