Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs

Simple item page
dc.contributor.authorHadnađev, Miroslav
dc.contributor.authorTomić, Jelena
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.date.accessioned2023-02-22T12:57:41Z
dc.date.available2023-02-22T12:57:41Z
dc.date.issued2021-10-23
dc.descriptionThis data represents a poster presentation at 14th Symposium with international participation “NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT”, 22-23 October, Faculty of Technology, Leskovac, Serbia,en_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipThis research was supported by the Science Fund of the Republic of Serbia, PROMIS, grant No 6062634, acronym ReTRA. This work is based upon the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses, where: the authors are members of the working group 6 (WG6); E. Bartkiené is the leader of WG6 and the Vice-Chair; and J. M. Rocha is the Chair and Grant Holder Scientific Representative of this COST Action. SOURDOMICS is supported by COST (European Cooperation in Science and Technology). COST is a funding agency for research and innovation networks. COST Actions help connect research initiatives across Europe and enable scientists to grow their ideas by sharing them with their peers – thus boosting their research, career and innovation.en_US
dc.identifier.citationHadnađev, 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.en_US
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/127
dc.language.isoenen_US
dc.publisherFaculty of Technology, Leskovac, Serbiaen_US
dc.titleFundamental rheological properties of spontaneously-fermented ancient wheat sourdoughsen_US
dc.typeinfo:eu-repo/semantics/otheren_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
poster_symposium_FUNDAMENTAL RHEOLOGICAL PROPERTIES OF SPONTANEOUSLY-FERMENTED ANCIENT WHEAT SOURDOUGHS.pdf
Size:
255.52 KB
Format:
Adobe Portable Document Format
Description:
Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
19.5 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific data