The aim of this study was to analyse the effect of dry sourdough addition (0 %, 1 %, 2 %, 3 %, 4%) in a refined wheat flour on dough rheological properties by analysing the dynamic rheological parameters at a constant stress and during heating between 20-90 deg. C. The G moduli increased when high levels of dry sourdough were incorporated in dough recipe. From the bread making quality point of view the physical (loaf volume, porosity, and elasticity), textural and sensory characteristics were determined. According to the data obtained the bread with the highest level of dry sourdough addition presented the lowest values for loaf volume and porosity. The elasticity presented the lowest value for the control sample. For the samples with dry sourdough addition the bread springiness value presented highest levels than for the control one. From the sensory point of view, in general, the bread with a level up to 4% dry sourdough addition was well appreciated by the panellists in especially from the taste and flavour point of view.
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