Monitoring of viscosity changes of wheat sourdough: a pilot study

Authors

  • Ivan Švec University of Chemistry and Technology, Prague
  • Elena Belikova National Aviation University, Kyiv
  • Pavel Skřivan University of Chemistry and Technology, Prague
  • Marcela Sluková University of Chemistry and Technology, Prague

DOI:

https://doi.org/10.18372/2306-6407.1.16116

Keywords:

wheat sourdough, viscosity, fermenter, wheat flour

Abstract

Wheat sourdough was prepared from white wheat flour, tap water, commercial mixed sourdough starter, using an industrial pilot fermenter (8 h fermentation time). In addition to common quality parameters of the sourdough, such as the titratable acidity and pH, the viscosity was measured stepwise using the viscometer. After 8 hrs fermentation, higher final viscosity than the initial one was observed. The correlation analysis confirmed the known relationship between the fermentation time of the sourdough, the pH and the titratable acidity.

References

Wehrle K., Arendt E.K. Rheological changes in wheat sourdough during controlled and spontaneous fermentation // Cereal Chem. — 1998. — 75. — P.882–886. https://doi.org/10.1094/CCHEM.1998.75.6.882

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Published

2021-12-13

Issue

Section

Reviews