Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/12365
Title: Effect of bread dough mixing method on rye bread quality
Authors: Đukić, Dragutin
Radović, Milorad
Mandić, Leka
Vesković-Moračanin, Slavica
Issue Date: 2014
Abstract: The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.
URI: https://scidar.kg.ac.rs/handle/123456789/12365
Type: article
DOI: 10.2298/APT1445011D
ISSN: 1450-7188
SCOPUS: 2-s2.0-84912575848
Appears in Collections:Faculty of Agronomy, Čačak

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