The Effects of Water Content and Weight of Inoculum on the Production of Sourdough

Claudia Felicia Ognean

Volume 21, Issue 4;
Pages: 351-357; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The use of sourdough has ancestral origin but could be useful too in modern baking to obtain unique breads, with enhanced sensorial properties, stability and nutritional benefits. We study the process of obtaining sourdoughs from whole wheat flour, in different condition of moisture and refreshments, at 25°C and 24 hours of fermentation for 21 refreshments. We observed that after 2 weeks all sourdoughs showed a stabilisation of final pH and TTA, the wettest one stabilised after 1 week. The more consistent sourdough had a higher final TTA (22 mL NaOH 1N / 100 g) than the more fluid ones (22 mL NaOH 1N / 100 g) but the yield of acids reported to dry matter were similar, more favourable for the more fluid sourdough. The sourdough with a flour: water ratio 1:2 showed a very good ratio lactic acid:acetic acid, 7:1. Changing the refreshment ratio from 1:3 to 1:4 did not have noticeable effects.
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