Effect of fermentation time and days of storage on texture parameters in leavenedbread with sourdough
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Abstract
In this study, the effect of fermentation time and storage days on the texture attributes of bread fermented with sourdough was evaluated. Breads were made from sourdough, each with differen fermentation times(4, 6 and 8 h fermented at a temperature of 25 °Cand 16 h with a cold fermentation of 4 °C). Was used bread leavened with yeast as control. Microbiological analysis was performed todetermine the content of lactic acid bacteria (LAB) and yeasts present in the sourdough, obtaining a sourdough with 9.158 ± 0.06 log CFU/g of LAB and 5.2396 ± 0.07 log CFU/g of yeasts at day 6 of fermentation with a final pH of 3.83 ± 0.14. Texture profile analysis was performed on all formulations at different days of storage, showing a statistically significant increase in the values of hardness, cohesion, elasticity and chewiness at hours 8 and 16 of fermentation, as well as on day 4 ofstorage. In conclusion,storage increases hardness, elasticity and chewinessin sourdough breads withlonger fermentation time.
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References
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