Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

Abolfazl GOLSHAN Tafti, Seyed Hadi Peighambardoust, Flora Behnam, Akbar Bahrami, Roya Aghagholizadeh, Mahdieh Ghamari and Seyed ABBAS Rafat
Additional contact information
Abolfazl GOLSHAN Tafti: Department of Agricultural Engineering Research, Agricultural Research Centre, Kerman, I.R. Iran
Seyed Hadi Peighambardoust: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
Flora Behnam: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
Akbar Bahrami: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
Roya Aghagholizadeh: Iran Cereals Research Institute, Tehran, I.R. Iran
Mahdieh Ghamari: Young Researchers Club, Hamedan Branch, Islamic Azad University, Hamedan, I.R. Iran
Seyed ABBAS Rafat: Department of Animal Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran

Czech Journal of Food Sciences, 2013, vol. 31, issue 4, 361-367

Abstract: The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.

Keywords: spray-dried; sourdough; dough; rheology; flour (search for similar items in EconPapers)
Date: 2013
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/183/2012-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/183/2012-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:183-2012-cjfs

DOI: 10.17221/183/2012-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().