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Quality evaluation of the sourdough rye breads

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Author(s): IULIANA BANU | INA VASILEAN | IULIANA APRODU

Journal: Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
ISSN 1843-5157

Volume: 35;
Issue: 2;
Start page: 94;
Date: 2011;
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Keywords: sourdough | mixed starter cultures | lactic acid bacteria | bread quality | sensory profile

ABSTRACT
Sourdough fermentation is a biotechnological process that has been reported to improve dough properties, to increase bread flavor and taste, to enhance nutritional value and to extend shelf life of sourdough bread. The quality of rye breads prepared with 20 and 40% sourdough, fermented with different mixed starter cultures was investigated in this study. The bread quality was evaluated in terms of specific volume, humidity, total titratable acidity, crumb characteristics and sensory profiles. Digital image analysis revealed that rye bread with 40% sourdough had a considerably denser crumb structure. Rye bread with 20% sourdough maintained superior texture characteristics over the storage period, while increasing the sourdough content to 40% had a negative effect on the texture. The sensory profiles of the bread highly depended on the type of starter cultures used for fermentation.

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