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Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

Author

Listed:
  • Abolfazl GOLSHAN TAFTI

    (Department of Agricultural Engineering Research, Agricultural Research Centre, Kerman, I.R. Iran)

  • Seyed Hadi PEIGHAMBARDOUST

    (Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran)

  • Flora BEHNAM

    (Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran)

  • Akbar BAHRAMI

    (Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran)

  • Roya AGHAGHOLIZADEH

    (Iran Cereals Research Institute, Tehran, I.R. Iran)

  • Mahdieh GHAMARI

    (Young Researchers Club, Hamedan Branch, Islamic Azad University, Hamedan, I.R. Iran)

  • Seyed ABBAS RAFAT

    (Department of Animal Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran)

Abstract

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.

Suggested Citation

  • Abolfazl GOLSHAN TAFTI & Seyed Hadi PEIGHAMBARDOUST & Flora BEHNAM & Akbar BAHRAMI & Roya AGHAGHOLIZADEH & Mahdieh GHAMARI & Seyed ABBAS RAFAT, 2013. "Effects of spray-dried sourdough on flour characteristics and rheological properties of dough," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 361-367.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:183-2012-cjfs
    DOI: 10.17221/183/2012-CJFS
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