Volume 16, Issue 94 (2019)
FSCT 2019, 16(94): 77-89 |
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Pazoki Ghouhe F, Naghipour F, Faraji A. Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread. FSCT 2019; 16 (94) :77-89
URL: http://fsct.modares.ac.ir/article-7-37974-en.html
URL: http://fsct.modares.ac.ir/article-7-37974-en.html
1- Sc. Graduate, Department of Food Science and Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch
2- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) ,faribanaghipour@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch
2- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) ,
3- Assistant Professor, Department of Food Science and Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch
Abstract: (5330 Views)
The use of sourdough in bread formulation affects the physicochemical properties of the final product leading to enhancement of the nutritional value and reduction of waste. Therefore, in this research, flours obtained from two different varieties of wheat including Mehregan as a hard and strong variety with high protein content and Sardari as a soft and weaker wheat with lower protein content, both with different extraction rates (whole flour, 88 and 77%) were used to prepare sourdough. After preparing the baguette sample, the physicochemical and sensory properties of the products were evaluated using a completely randomized factorial design (P≤0.05). The results indicated that higher amounts of organic acids, i.e. lactic acid and acetic acid were produced in the sourdoughs obtained from Mehregan compared to those made from Sardari which in turn led to their higher acidity and lower pH. Moreover, the breads made from Mehregan flour possessed higher moisture content, greater specific volume and porosity and lower hardness than the samples produced from Sardari variety. The increase in extraction rate for both flour types affected the aforementioned attributes the same way as did increase in protein content. The findings showed that increase in protein content (Mehregan vs. Sardari) and/or extraction rate of the flour enhanced the color parameters of L* and a* but the b* was not significantly influenced by either factors. Having softer and more porous texture, more desirable appearance and more delicious flavor, the sample made from Mehregan flour received higher total sensory scores than Sardari samples. Likewise, the increase in extraction rates for both flour varieties were accompanied by higher sensory acceptability. Hence, the baguette bread obtained from Mehregam with 100% extraction rate was introduced as the best sample.
Article Type: Original Research |
Subject:
Food formulations
Received: 2019/11/2 | Accepted: 2019/12/29 | Published: 2019/12/1
Received: 2019/11/2 | Accepted: 2019/12/29 | Published: 2019/12/1
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