| Peer-Reviewed

Mother Dough in Bread Making

Received: 10 February 2014     Published: 10 March 2014
Views:       Downloads:
Abstract

The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 2)
DOI 10.11648/j.jfns.20140202.11
Page(s) 24-29
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Mother Dough, Wheat Flour, Bread, Baking

References
[1] Swieca, M., Gawlik-Dziki, U., Dziki, D., Baraniak, B. and Czy, J. (2013). The influence of protein flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chemistry, 141, 451–458.
[2] Bloksma, A.H. (1978). Rheology and chemistry of dough. In: Wheat chemistry and technology (Edited by Y. Pomeranz). Pp. 523-527. American Association of Cereal Chemists, Inc. St. Paul, MN-USA.
[3] Hersleth, M., Berggren, R., Westad, F. and Martens, M. (2005). Perception of bread: A comparison of consumers and trained assessors. Journal of Food Science, 70, 95-101.
[4] Arendt, E.K., Ryan, L.A.M. and Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology, 24, 165-174.
[5] Aamodt, A., Magnus, E.M., Hollung, K., Uhlen, A.K. and Færgestad, E. M. (2005). Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions. Journal of Food Science, 70, 214-221.
[6] Minervini, F., Pinto, D., Di Cagno, R., De Angelis, M. and Gobbetti, M. (2011). Scouting the application of sourdough to frozen dough bread technology. Journal of Cereal Science, 54, 296 – 304.
[7] Komlenić, D.K., Ugarčić-Hardi, Z., Jukić, M., Planinić, M., Bucić-Kojić, A. and Strelec, I. (2010). Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. International Journal of Food Science and Technology, 45, 1417-1425.
[8] Plessas, S., Alexopoulos, A., Bekatorou, A., Mantzourani, I., Koutinas, A.A. and Bezirtzoglou, E. (2011). Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage. Food Chemistry, 124, 627–633.
[9] Rizzello, C.G., Cassone, A., Coda, R. and Gobbetti, M. (2011). Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chemistry, 127, 952–959.
[10] Choi, H., Won Kim, Y., Hwang, I., Kim, J. and Yoon, S. (2012). Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough. Food Chemistry, 134, 2208–2216.
[11] Lönner, C. and Preve-Akesson, K. (2005). Effects of lactic acid bacteria on the properties of sourdough bread. Food Microbiology, 6, 19-35.
[12] Jayaram, V.B., Cuyvers, S., Lagrain, B., Verstrepen, K.J., Delcour, J.A. and Courtin, C.M. (2013). Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor. Food Chemistry, 136, 301–308.
[13] Tanaka, F., Ando, A., Nakamura, T., Takagi, H. and Shima, J. (2006). Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentation. Food Microbiology, 23, 717-728.
[14] Aponte, M., Boscaino, F., Sorrentino, A., Coppola, R., Mais, P. and Romano, A. (2013). Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs. Food Chemistry, 141, 2394–2404.
[15] Moroni, A.V., Dal Bello, F., Zannini, E. and Arendt, E.K. (2011). Impact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insights. Journal of Cereal Science, 54, 195 – 202.
[16] Thiele, C., Gänzle, M.G. and Vogel, R.F. (2002). Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavour. Cereal Chemistry, 79, 45-51.
[17] Mills, D.A. (2004). Fermentation Technology. The lactic acid bacteria genome project. Journal of Food Science, 69, 28-30.
[18] Mcfeeters, R.F. (2004). Fermentation microorganisms and flavour changes in fermented foods. Journal of Food Science, 69, 35-37.
[19] Katina, K., Heiniö, R.L., Autio, K. and Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT-Food Science and Technology, 39, 1189-1202.
[20] Herve, R., Valeri, G., Lefebvre, D., Rabier, P., Vayssier, Y. and Fontagne-Faucher, C. (2006). Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT-Food Science and Technology, 39, 256-265.
[21] Guerzoni, M.E., Vernocchi, P., Ndagijimana, M., Gianotti, A. and Lanciott, R. (2007). Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions. Food Microbiology, 24, 139-148.
[22] Heenan, S.P., Dufour, J.P., Hamid, N., Harvey, W. and Delahunty, C.M. (2009). Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition. Food Chemistry, 116, 249–257.
[23] Barber, B., Martínez, J., Cornejo, L. and Benedito, C. (1991). "Efectos de distintas masas madre sobre las características reológicas y fermentativas de la masa panaria". Agroquímica y Tecnología de Alimentos, 31, 512-522.
[24] Meignen, B., Onno, B., Gelinas, P., Infantes, M., Guilois, S. and Cahagnier, B. (2001). Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiology, 18, 239-245.
[25] Hoseney, C.R. (1998). Principles of Cereal science and Technology. Pp. 220-273. American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA.
[26] Lappi, J., Selinheimo, E., Schwab, U., Katina, K., Lehtinen, P., Mykkanen, H., Kolehmainen, M. and Poutanen, K. (2010). Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. Journal of Cereal Science, 51, 152–158.
[27] AACC, (1994). Approved Methods of American Association of Cereal Chemists, 10thed. The Association, St. Paul, MN-USA.
[28] Sánchez, H., Fabre, H. and Mancuello, J. (1983). Essai de panificaction pour le pain francais. Industries de Céréales, 25, 29-32.
[29] Tosi, E.A., Re, E.D., Masciarelli, R., Sánchez, H.D., Osella, C.A. and de la Torre, M.A. (2002). Whole and defatted hyperproteic amaranth flours tested as wheat flour supplementation in mold breads. LWT-Food Science and Technology, 35, 472-475.
[30] Dallmann, H. (1969). Die Porentabelle. Verlag Moritz Schäfer. Detmold-Germany.
[31] Novotni, D., Čukelj, N., Smerdel, B. and Ćurić, D. (2013). Quality attributes and firming kinetics of partially baked frozen whole-wheat bread with sourdough. International Journal of Food Science and Technology, 48, 2133-2142.
[32] Clarke, C.I., Schober, T.J., Dockery, P., O’Sullivan, K. and Arendt, E.K. (2004). Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties. Cereal Chemistry, 81, 409-417.
Cite This Article
  • APA Style

    Beatriz Bot, Hugo Sánchez, María de la Torre, Carlos Osella. (2014). Mother Dough in Bread Making. Journal of Food and Nutrition Sciences, 2(2), 24-29. https://doi.org/10.11648/j.jfns.20140202.11

    Copy | Download

    ACS Style

    Beatriz Bot; Hugo Sánchez; María de la Torre; Carlos Osella. Mother Dough in Bread Making. J. Food Nutr. Sci. 2014, 2(2), 24-29. doi: 10.11648/j.jfns.20140202.11

    Copy | Download

    AMA Style

    Beatriz Bot, Hugo Sánchez, María de la Torre, Carlos Osella. Mother Dough in Bread Making. J Food Nutr Sci. 2014;2(2):24-29. doi: 10.11648/j.jfns.20140202.11

    Copy | Download

  • @article{10.11648/j.jfns.20140202.11,
      author = {Beatriz Bot and Hugo Sánchez and María de la Torre and Carlos Osella},
      title = {Mother Dough in Bread Making},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {2},
      pages = {24-29},
      doi = {10.11648/j.jfns.20140202.11},
      url = {https://doi.org/10.11648/j.jfns.20140202.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140202.11},
      abstract = {The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without  replenish during 7 days at 5ºC and to sourdough with  replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.},
     year = {2014}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Mother Dough in Bread Making
    AU  - Beatriz Bot
    AU  - Hugo Sánchez
    AU  - María de la Torre
    AU  - Carlos Osella
    Y1  - 2014/03/10
    PY  - 2014
    N1  - https://doi.org/10.11648/j.jfns.20140202.11
    DO  - 10.11648/j.jfns.20140202.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 24
    EP  - 29
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20140202.11
    AB  - The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without  replenish during 7 days at 5ºC and to sourdough with  replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.
    VL  - 2
    IS  - 2
    ER  - 

    Copy | Download

Author Information
  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, 1 de Mayo 3250-3000 Santa Fe-Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, 1 de Mayo 3250-3000 Santa Fe-Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, 1 de Mayo 3250-3000 Santa Fe-Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, 1 de Mayo 3250-3000 Santa Fe-Argentina

  • Sections