The same sourdough bread had a firmer texture, better aroma, flavor and overall quality compared to other sourdough breads examined in this study, as shown by sensory evaluation tests and results obtained through SPME GC-MS analysis, which revealed significant differences among the different bread types.Ĭopyright © 2011 Elsevier Ltd. From the author of the sensation that was Mr Penumbras 24-Hour Bookstore comes another book full of infectious intelligence and. The respective total titratable acidity varied between 10.5 and 11 ml NaOH N/10. The results revealed that the produced sourdough bread made with sourdough containing the mixed culture was preserved for more days (12 days) than all the other breads produced in the frame of this study, since it contained lactic acid in higher concentrations. Various chemical parameters were determined such as lactic acid, total titratable acidity and pH. Since we will be letting the dough rise for 12 hours, I like to start the dough the night before the day I will bake. Various sourdough breads were produced with the addition of sourdough perviously prepared with 10% w/w L. Step 1: Step 1: Mix the Ingredients Ingredients: 16 oz Bread flour 300 grams filtered water 1/4 cup sourdough starter 1 tsp salt Rather than doing a bunch of kneading, this recipe uses time to develop the glutton in the dough. More specific, Lactobacillus acidophilus and Lactobacillus sakei as single and mixed cultures were used for sourdough bread making. Several starter cultures have been applied in sourdough bread making targeting the increase of bread self-life and the improvement of sensorial character. Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives.
0 kommentar(er)
