Sourdough Institute | 2021
Objective & Methodology
The primary objective of this study was to investigate how varying percentages of mother dough (10%, 20%, 30%) and different fermentation temperatures influence the characteristics of sourdough. This research aimed to provide insights that could help bakers optimize their sourdough bread production to meet specific quality and sensory standards.
Seven sourdough samples were selected from the Sourdough Library based on their texture (liquid or paste) and the yeast species present (e.g., Saccharomyces cerevisiae or Kazachstania humilis). These samples were refreshed with different percentages of mother dough and incubated at three distinct temperatures. The parameters measured included pH, total titratable acidity (TTA), rising power, and organic acids concentration.
Key Findings
Effect of Fermentation Temperature:
Fermentation temperature significantly impacts pH, rising power, and organic acids concentration.
Controlling fermentation temperature is crucial for achieving desired sourdough characteristics such as acidity, flavor, texture, and stability.
Adjusting the temperature allows bakers to balance leavening power and acidification, optimizing the fermentation process to produce high-quality sourdough bread.
Influence of LAB Species:
LAB species play a significant role in determining the acidity and organic acids concentration of sourdough.
Fructilactobacillus sanfranciscensis produces higher acidity and organic acids compared to Lactiplantibacillus plantarum.
Discussion
The study underscores the importance of fermentation temperature in sourdough production. By carefully controlling this parameter, bakers can fine-tune the sourdough’s characteristics to meet specific consumer preferences. The findings also highlight the critical role of LAB species in influencing the sourdough’s acidity and organic acid profile, which are essential for the bread’s flavor and texture.
Future Research Directions
Yeast and LAB Interaction: Further exploration of the interactions between yeast and LAB species to better understand their combined effects on sourdough characteristics.
Acetic Acid Control: Investigate methods to control the production of acetic acid, which is crucial for balancing flavor and texture.
Texture Optimization: Develop models that incorporate texture parameters to enhance consumer acceptance.
Health Benefits: Conduct studies to validate the health benefits of optimized sourdough breads, focusing on digestibility and glycemic response.
Ingredient Innovation: Explore the use of different flours and additives to improve the flavor and texture of sourdough bread.
Q&A
What was the main objective of the study?
The main objective was to study the effects of different percentages of mother dough and fermentation temperatures on sourdough characteristics.
How many sourdoughs were selected for the study, and what criteria were used for their selection?
Seven sourdoughs were selected based on their texture (liquid or paste) and the yeast species present.
What parameters were measured in the study?
Parameters measured included pH, total titratable acidity (TTA), rising power, and organic acids concentration.
How does fermentation temperature affect sourdough characteristics?Fermentation temperature significantly affects pH, rising power, and organic acids concentration, making it crucial for achieving desired sourdough characteristics.
What role do LAB species play in the acidity and organic acids concentration of sourdough?
LAB species influence acidity and organic acids concentration, with Fructilactobacillus sanfranciscensis producing higher levels compared to Lactiplantibacillus plantarum.
Why is it important for bakers to control fermentation temperature?
Controlling fermentation temperature helps bakers optimize the fermentation process to produce sourdough bread that meets specific quality and sensory criteria, balancing leavening power and acidification.
This study provides valuable insights into the optimization of sourdough fermentation, emphasizing the importance of temperature control and the role of LAB species in achieving the desired bread characteristics. These findings can guide bakers in refining their techniques to produce superior sourdough bread.
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