The use of modern fermentation techniques in the production of traditional wheat bread

Pavel Skřivan, Marcela Sluková, Ivan Švec, Helena Čížková, Iveta Horsáková and Eliška Rezková
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Pavel Skřivan: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Marcela Sluková: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Ivan Švec: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Helena Čížková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Iveta Horsáková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Eliška Rezková: Czech Institute for Agri-Food Research and Innovation, Prague, Czech Republic

Czech Journal of Food Sciences, 2023, vol. 41, issue 3, 173-181

Abstract: A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods.

Keywords: sourdough; yeast; lactic acid bacteria; sensory properties; volatile substances (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:39-2023-cjfs

DOI: 10.17221/39/2023-CJFS

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