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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   FALL 2010-WINTER 2011 , Volume 20/3 , Number 2; Page(s) 99 To 111.
 
Paper: 

EFFECT OF "SPONGE-AND-DOUGH" AND "STRAIGHT" DOUGH PREPARATION METHODS ON DOUGH PROPERTIES AND THE QUALITY OF PAN BREAD

 
 
Author(s):  KHORASANCHI N., PEIGHAMBARDOUST S.H.*
 
* DEPARTMENT OF FOOD SCIENCE, COLLEGE OF AGRICULTURE, UNIVERSITY OF TABRIZ, TABRIZ, IRAN
 
Abstract: 

Natural fermentation based on the inherent flour microflora is an ancient sourdough making process. Nowadays, selected starter cultures are used to provide quality consistency in the sourdough making process. In this study, the effects of two-stage or sponge-and-dough process using L. reuteri starter culture versus single-stage or straight dough processes on the properties of resulting dough and bread were assessed. In general, the sponge-and dough process led to lower pH and higher total titrable acidity in the resulting dough. The straight dough process resulted in breads with significantly higher pH and lower total titrable acidity than those of sponge-and-dough process. Loaf volume and bread height was increased when straight dough method was applied.
However, bread moisture content remained higher for sponge-and dough process. There was no significant difference between sensory scores of breads prepared from both dough making processes. Nevertheless, sponge-and-dough process resulted in softer breads with low staling rate.
Moreover, sponge-and-dough breads showed better shelf life with delayed mold growth.

 
Keyword(s): DOUGH, SPONGE, STRAIGHT, BREAD, QUALITY
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

KHORASANCHI, N., & PEIGHAMBARDOUST, S. (2011). EFFECT OF "SPONGE-AND-DOUGH" AND "STRAIGHT" DOUGH PREPARATION METHODS ON DOUGH PROPERTIES AND THE QUALITY OF PAN BREAD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 20/3(2), 99-111. https://www.sid.ir/en/journal/ViewPaper.aspx?id=191208



Vancouver: Copy

KHORASANCHI N., PEIGHAMBARDOUST S.H.. EFFECT OF "SPONGE-AND-DOUGH" AND "STRAIGHT" DOUGH PREPARATION METHODS ON DOUGH PROPERTIES AND THE QUALITY OF PAN BREAD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2011 [cited 2021July27];20/3(2):99-111. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=191208



IEEE: Copy

KHORASANCHI, N., PEIGHAMBARDOUST, S., 2011. EFFECT OF "SPONGE-AND-DOUGH" AND "STRAIGHT" DOUGH PREPARATION METHODS ON DOUGH PROPERTIES AND THE QUALITY OF PAN BREAD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 20/3(2), pp.99-111. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=191208.



 
 
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