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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics

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Author(s):
Raíssa Oliveira LUIZ [1] ; Fernanda Maria VANIN [2]
Total Authors: 2
Affiliation:
[1] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
[2] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
Total Affiliations: 2
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 42, 2021-06-11.
Abstract

Abstract Bread fermentation is one of the most important steps in breadmaking. In straight dough method fermentation stage is realized after dough mixing; while in pre-fermented method, part of ingredients is mixed and rested for some hours in order to pre-ferment. This second method is well known to produce breads with improved properties, however no studies related to the production of composite bread using pre-fermented dough method can be found in the literature. Therefore, the objective of this study was to verify the effect of pre-fermented dough process method on a composite bread properties. Control breads (wheat bread) and green-banana-wheat bread were produced by straight and pre-fermented dough method. Breads were evaluated in relation to local water content, water loss, color parameters, specific volume, crumb porosity and texture profile analyses. Pre-fermented breads presented significantly higher specific volume in relation to straight breads. Similarly, pre-fermented method give breads with lower values of water loss, and lower levels of darkening. All of this could contributed to the better crumb texture properties of pre-fermented breads in relation to straight dough method. Therefore, it could be concluded that pre-fermentation dough method improved the technological properties of composite bread, representing an important strategy to be more explored. (AU)

FAPESP's process: 13/12693-0 - Study of functional French bread producing during the baking process: a local study to better understanding the technological and sensory properties of final product
Grantee:Fernanda Maria Vanin
Support Opportunities: Regular Research Grants
FAPESP's process: 18/03324-5 - Sustainable food production: a case study of Brazilian orange juice industry waste application.
Grantee:Fernanda Maria Vanin
Support Opportunities: Regular Research Grants