When used in optimized proportions, sourdough can improve volume, texture, flavour, and nutritional value of bread, and may increase the shelf life by retarding the staling process and protecting bread from mould and bacterial spoilage. In this context, the objective of the paper is double: a) to verify the influence of different baking procedures adopted by different artisanal bakeries on the sourdough composition and performance; b) to determine whether and how the operating conditions adopted can affect the chemical composition and the sensory characteristics of bread. The preliminary results indicate that chemical composition of sourdough and bread, as well as sensorial expression of corresponding bread, might be greatly influenced by the operating conditions adopted during baking. In particular, when the activity of hetero lactic bacteria was promoted (fermentation ratio FR @ 3.0), the bread showed the worst sensorial expression in terms of taste and structural characteristics of the crumb.

Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation.

VENTURI, FRANCESCA
Primo
Conceptualization
;
SANMARTIN, CHIARA
Secondo
Methodology
;
TAGLIERI, ISABELLA
Membro del Collaboration Group
;
Nari, A.
Membro del Collaboration Group
;
ANDRICH, GIANPAOLO
Supervision
;
ZINNAI, ANGELA
Ultimo
Project Administration
2016

Abstract

When used in optimized proportions, sourdough can improve volume, texture, flavour, and nutritional value of bread, and may increase the shelf life by retarding the staling process and protecting bread from mould and bacterial spoilage. In this context, the objective of the paper is double: a) to verify the influence of different baking procedures adopted by different artisanal bakeries on the sourdough composition and performance; b) to determine whether and how the operating conditions adopted can affect the chemical composition and the sensory characteristics of bread. The preliminary results indicate that chemical composition of sourdough and bread, as well as sensorial expression of corresponding bread, might be greatly influenced by the operating conditions adopted during baking. In particular, when the activity of hetero lactic bacteria was promoted (fermentation ratio FR @ 3.0), the bread showed the worst sensorial expression in terms of taste and structural characteristics of the crumb.
Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, A.; Andrich, Gianpaolo; Zinnai, Angela
File in questo prodotto:
File Dimensione Formato  
Venturi et al 2016.pdf

solo utenti autorizzati

Tipologia: Versione finale editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 1.11 MB
Formato Adobe PDF
1.11 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/827964
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 15
  • ???jsp.display-item.citation.isi??? 12
social impact