Optimization of sourdough process for improved sensory profile and texture of wheat bread

摘要: Abstract The aim of the study was to determine optimum sourdough process conditions for improved flavour and texture wheat bread. influence starter culture on characteristics bread established by using response surface methodology. Influence fermentation temperature (16–32 °C), ash content flour (0.6–1.8 g/100 g), time (6–20 h) were considered as independent factors their effects studied in fermented with Lactobacillus plantarum, brevis, Saccharomyces cerevisiae or a combination yeast lactic acid bacteria. Intensity sensory attributes, specific volume hardness main responses. Ash determining intensity attributes. possibility enhance overall flavour, aftertaste roasted without excessive pungent reduced fresh containing 20 g sourdough/100 g dough demonstrated choosing e.g. Lb. brevis utilization high flour, long temperature. Bread 0.2–0.5 ml/g (after 4 days storage) up 260 g low optimizing according microbial strain. Lactic had more profound both desired undesired well textural features comparison fermentation.