Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs
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Date
2021-10-23
Authors
Hadnađev, Miroslav 
Tomić, Jelena
Škrobot, Dubravka
Dapčević-Hadnađev, Tamara
Journal Title
Journal ISSN
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Publisher
Faculty of Technology, Leskovac, Serbia
Abstract
The fundamental rheological behaviour of spontaneously-fermented wholegrain emmer, spelt and khorasan sourdoughs was studied from final backslopping over a 12‐hr fermentation period. Spontaneously-fermented sourdough was prepared through backslopping (every 24 h, 5 days) under laboratory conditions (temperature of 25 °C, dough yield of 200). Emmer, spelt and khorasan sourdoughs exhibited similar pH evolution, but they significantly differed in level of leavening (expressed as the increase in height between two backsloppings), gluten index values and dynamic viscoelastic properties. The pH of all sourdoughts decreased from 6.5 to 4.0 after four backslopping steps. Emmer flour which exhibited the lowest gluten quality (gluten index value) was characterized with the fastest and the highest level of leavening during sourdough propagation. Results of the dynamic oscillatory rheological analysis showed that there was a decrease in dough elasticity with fermentation time for all three sourdoughs, which could be ascribed to protein degradation and conformational changes due to proteolytic activity and acidic environment. Over the course of the fermentation period (12 hours) emmer sourdough was significantly less elastic and softer than the spelt and khorasan sourdoughs. It can be concluded that sourdough structure degrading processes was affected with the differences in gluten quality of ancient wheat.
Description
This data represents a poster presentation at 14th Symposium with international participation “NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT”, 22-23 October, Faculty of Technology, Leskovac, Serbia,
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Citation
Hadnađev, M., Tomić, J., Škrobot, D., Dapčević-Hadnađev, T. (2021) Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs. 14th Symposium with international participation “NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT”, 22-23 October, Faculty of Technology, Leskovac, Serbia, Book of Abstracts p. 41.