Skip to the main content

Croatian journal of food science and technology, Vol. 9 No. 2, 2017.

Original scientific paper

https://doi.org/10.17508/CJFST.2017.9.2.14

Frozen stored barley sourdough: stability and application to wheat bread

Dubravka Novotni ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Nikolina Čukelj orcid id orcid.org/0000-0002-5255-2910 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Tanita Šicel ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Saša Drakula ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Ivna Vrana Špoljarić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Bojana Voučko ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Duška Ćurić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

Full text: english pdf 886 Kb

page 173-181

downloads: 661

cite

Abstract

The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the presence of sucrose and xylanase, and stored frozen for 4, 8, or 12 weeks. During storage, the number of viable cells in the sourdough declined. Softer dough and crumb were obtained after the sourdough was stored for a longer period (4 weeks), while bread specific volume was unaffected by the sourdough storage time. The highest bread specific volume, shape, crumb softness, and sensory liking were obtained with 20% of the sourdough. This study demonstrates the possibility for the industrial application of frozen barley sourdough, since it can improve the quality of bread compared to the native barley flour.

Keywords

barley sourdough storage; blast freezing; dough consistency; Weissella cibaria; wheat bread quality

Hrčak ID:

191225

URI

https://hrcak.srce.hr/191225

Publication date:

20.12.2017.

Visits: 2.056 *