+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The effect of fermentation temperature flour type and starter on the properties of sour wheat bread

The effect of fermentation temperature flour type and starter on the properties of sour wheat bread

International Journal of Food Science and Technology 22(6): 591-598

The effects of the type of wheat flour (white or dark), fermentation temperature (25.degree.C or 30.degree.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.degree.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 utlilized in white bread making.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 006643811

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1987.tb00527.x

Related references

The microflora of the alimentary tract in mice fed fodder supplemented with propolis or pollen. Zwierzeta Laboratoryjne 23(1-2): 33-38, 1986

Brazilian vitiviniculture: traditional regions and emerging trends. Informe Agropecuario 27(234): 7-15, 2006

Effect of mechanical activation on catalytic properties of Fe2O3-pillared bentonite for Fenton-like reaction. Clay Minerals 52(04): 439-451, 2017

Microflora of the sour dough of wheat flour bread ix. biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms. Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 189(1): 6-11, 1989

Effect of rheological interrelationships between starch gel and fat on fat dispersion in farinaceous gel matrix. Journal of Texture Studies 14(3): 303-313, 1983

The effect of wet pad and forced ventilation house on the reproductive performance of boars. Asian Australasian Journal of Animal Sciences 18(1): 96-101, 2005

High temperature short time extrusion cooking in ethanol production from starchy materials. Enzyme and Microbial Technology 6(10): 457-461, 1984

Changes in occupational safety and health indices after the Korean economic crisis: analysis of a national sample, 1991-2007. American Journal of Public Health 100(11): 2165-2167, 2010

Effect of Weight Loss on Renal Function in Overweight and Obese Patients with Heart Failure. Journal of Cardiac Failure 21(8): S53-S54, 2015

Effect of enzymes on broiler chick performance. Buletinul Universitatii de Stiinte Agricole si Medicina Veterinara Cluj Napoca, Seria Zootehnie si Biotehnologii 57: 245-249, 2002

Flour additive for improving baking properties. German Federal Re ic Patent Application: (2 615 392), 1977

Exercise intolerance in heart failure with preserved ejection fraction: shifting focus from the heart to peripheral skeletal muscle. Journal of the American College of Cardiology 60(2): 129-131, 2012

A new trend in research of herbicides. Action mechanism of diphenylether-type herbicides. Journal of the agricultural chemical society of Japan 63(10): 1636-1639, 1989

Effect on removal of host-shoot on carbohydrate and mineral changes in Orobanche. Indian journal of plant physiology2(1): 30-35, 1979

Microfield effects: Strongly coupled plasmas. Journal of Quantitative Spectroscopy and Radiative Transfer 44(1): 1-9, 1990