Frozen stored barley sourdough: stability and application to wheat bread
Dubravka Novotni, Nikolina Čukelj*, Tanita Šicel, Saša Drakula, Ivna Vrana Špoljarić, Bojana Voučko, Duška Ćurić
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
original scientific paper
The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the presence of sucrose and xylanase, and stored frozen for 4, 8, or 12 weeks. During storage, the number of viable cells in the sourdough declined. Softer dough and crumb were obtained after the sourdough was stored for a longer period (³4 weeks), while bread specific volume was unaffected by the sourdough storage time. The highest bread specific volume, shape, crumb softness, and sensory liking were obtained with 20% of the sourdough. This study demonstrates the possibility for the industrial application of frozen barley sourdough, since it can improve the quality of bread compared to the native barley flour.
Keywords: barley sourdough storage, blast freezing, dough consistency, Weissella cibaria, wheat bread