Effects of ancient wheat sourdough addition on bread rheological and textural properties
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Date
2023
Authors
Maravić, Nikola 
Tomić, Jelena
Škrobot, Dubravka
Dapčević-Hadnađev, Tamara
Sakač, Marijana
Hadnađev, Miroslav
Journal Title
Journal ISSN
Volume Title
Publisher
National Society of Processing and Energy in Agriculture
Abstract
Ancient varieties of wheat were neglected for some time, due to the advantages of modern varieties such as high yield with improved technological characteristics. The term modern wheat refers to wheat varieties which has been subjected to numerous changes in order to achieve previously mentioned characteristics. However, consumer’s awareness of the importance of nutritional quality ingredients in food, as well as potential health benefits, has contributed to the revival of
the use of ancient varieties. Furthermore, implementation of processes such as sourdough fermentation can improve dough
and products characteristics. Sourdough fermentation is one of the most common processes used by artisan bakeries. The
use of sourdough contributes to the rheological properties, influences the texture (hardness, adhesiveness, cohesiveness,
chewiness, gumminess), shape, specific volume, colour, and moisture retention of products. Furthermore, there are some
studies focusing on the improvement of microbiological, nutritional and functional characteristics of sourdough bread
obtained with the flour of some ancient wheat species. Since the textural properties of food are closely related to its
rheological properties, achieving good properties and improving dough rheological properties are important for obtaining
good quality product which is reflected especially at sensory characteristics of products.
The sourdough was obtained from spontaneously fermented emmer, khorasan, spelt and wheat flour. After achieving
mature sourdough, the bread was prepared for further investigation. Rheological measurements of dough samples were
monitored for 6 hours fermentation, while textural properties (textural profile analysis – TPA) and specific volume were
investigated on obtained bread samples.
The samples exhibited different trends in rheological parameters. Dough extensibility has increased during fermentation
in samples with ancient wheat varieties, except in khorasan where during first few hours dough extensibility has been
increasing and after 4 hours the extensibility has been decreased. However, the dough extensibility of modern wheat has
decreased during first hours and after 4 hours has significantly increased. The specific volume of wheat sourdough sample
has been significantly lower compared to other three ancient wheat samples. According to TPA tests, ancient wheat
varieties had lower hardness and chewiness values, compared to modern wheat-based sourdough.
Due to different characteristics of flour and presence of different microbiota, rheological behaviour of samples showed
different trends. However, after examination of textural and volume characteristics of bread samples it can be concluded
that ancient wheats had higher potential for creating products with better quality. Further research should be conducted,
in terms of nutritional and functional properties, in order to improve and additionally confirm above-mentioned statement.
Description
Keywords
sourdough, rheology, ancient wheat
Citation
Maravić N., Tomić, J., Škrobot, D., Dapčević-Hadnađev, T., Sakač, M., Hadnađev, M. (2023). Effects of ancient wheat sourdough addition on bread rheological and textural properties. 8th international conference - Sustainable postharvest and food technologies - INOPTEP 2023, Book of abstracts, 73-74, 23-28 April, Subotica, Serbia.