Czech J. Food Sci., 2013, 31(4):361-367 | DOI: 10.17221/183/2012-CJFS

Effects of spray-dried sourdough on flour characteristics and rheological properties of doughOriginal Paper

Abolfazl GOLSHAN TAFTI1, Seyed Hadi PEIGHAMBARDOUST2, Flora BEHNAM2, Akbar BAHRAMI2, Roya AGHAGHOLIZADEH3, Mahdieh GHAMARI4, Seyed ABBAS RAFAT5
1 Department of Agricultural Engineering Research, Agricultural Research Centre, Kerman, I.R. Iran
2 Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
3 Iran Cereals Research Institute, Tehran, I.R. Iran
4 Young Researchers Club, Hamedan Branch, Islamic Azad University, Hamedan, I.R. Iran
5 Department of Animal Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.

Keywords: spray-dried; sourdough; dough; rheology; flour

Published: August 31, 2013  Show citation

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GOLSHAN TAFTI A, PEIGHAMBARDOUST SH, BEHNAM F, BAHRAMI A, AGHAGHOLIZADEH R, GHAMARI M, RAFAT SA. Effects of spray-dried sourdough on flour characteristics and rheological properties of dough. Czech J. Food Sci. 2013;31(4):361-367. doi: 10.17221/183/2012-CJFS.
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