Czech J. Food Sci., 2023, 41(3):173-181 | DOI: 10.17221/39/2023-CJFS

The use of modern fermentation techniques in the production of traditional wheat breadOriginal Paper

Pavel Skřivan ORCID...1, Marcela Sluková ORCID...1, Ivan Švec ORCID...1, Helena Čížková ORCID...2, Iveta Horsáková ORCID...2, Eliška Rezková3
1 Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
2 Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
3 Czech Institute for Agri-Food Research and Innovation, Prague, Czech Republic

A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods.

Keywords: sourdough; yeast; lactic acid bacteria; sensory properties; volatile substances

Received: March 20, 2023; Revised: June 5, 2023; Accepted: June 16, 2023; Prepublished online: June 22, 2023; Published: June 29, 2023  Show citation

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Skřivan P, Sluková M, Švec I, Čížková H, Horsáková I, Rezková E. The use of modern fermentation techniques in the production of traditional wheat bread. Czech J. Food Sci. 2023;41(3):173-181. doi: 10.17221/39/2023-CJFS.
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