Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread

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Pazoki Ghouhe F.; NAGHIPOUR F.; FARAJI A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:94 Page(s): 77-89

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Title

Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread

Author(s)

Pazoki Ghouhe F. | NAGHIPOUR F. | FARAJI A. | Issue Writer Certificate

Keywords

Baguette BreadQ2

SourdoughQ2

Hard WheatQ1

Soft WheatQ1

Extraction rateQ1

Abstract

The use of Sourdough in bread formulation affects the physicochemical properties of the final product leading to enhancement of the nutritional value and reduction of waste. Therefore, in this research, flours obtained from two different varieties of wheat including Mehregan as a hard and strong variety with high protein content and Sardari as a soft and weaker wheat with lower protein content, both with different Extraction rates (whole flour, 88 and 77%) were used to prepare Sourdough. After preparing the baguette sample, the physicochemical and sensory properties of the products were evaluated using a completely randomized factorial design (P≤ 0. 05). The results indicated that higher amounts of organic acids, i. e. lactic acid and acetic acid were produced in the Sourdoughs obtained from Mehregan compared to those made from Sardari which in turn led to their higher acidity and lower pH. Moreover, the breads made from Mehregan flour possessed higher moisture content, greater specific volume and porosity and lower hardness than the samples produced from Sardari variety. The increase in Extraction rate for both flour types affected the aforementioned attributes the same way as did increase in protein content. The findings showed that increase in protein content (Mehregan vs. Sardari) and/or Extraction rate of the flour enhanced the color parameters of L* and a* but the b* was not significantly influenced by either factors. Having softer and more porous texture, more desirable appearance and more delicious flavor, the sample made from Mehregan flour received higher total sensory scores than Sardari samples. Likewise, the increase in Extraction rates for both flour varieties were accompanied by higher sensory acceptability. Hence, the Baguette Bread obtained from Mehregam with 100% Extraction rate was introduced as the best sample.

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APA: Copy

Pazoki Ghouhe, F., NAGHIPOUR, F., & FARAJI, A.. (2019). Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(94 ), 77-89. SID. https://sid.ir/paper/72710/en

Vancouver: Copy

Pazoki Ghouhe F., NAGHIPOUR F., FARAJI A.. Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(94 ):77-89. Available from: https://sid.ir/paper/72710/en

IEEE: Copy

F. Pazoki Ghouhe, F. NAGHIPOUR, and A. FARAJI, “Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 94 , pp. 77–89, 2019, [Online]. Available: https://sid.ir/paper/72710/en

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