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Durum and soft wheat flours in sourdough and straight-dough bread-making

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Abstract

In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately after baking and during a 5-day shelf-life. The use of sourdough process better preserved both crumb grain characteristic and moisture content of the breads during shelf-life, independently of the wheat flour used. The flour seemed to significantly affect the water dynamics in sourdough breads, being the dehydration process of crust and under-crust faster in durum wheat breads. On the other hand, increasing trend of crumb firmness during the shelf-life was slower in durum wheat breads than in those obtained with soft wheat flour. Initial colour parameters of crust and crumb appeared to less change during shelf-life if durum wheat flour was used. Thus, the final quality of breads after baking and along the shelf-life was significantly affected by both the type of flours and the bread-making process. The results reported herein showed that technological performances of durum wheat flour, especially when combined with sourdough processes, could be successfully exploited for the production of innovative products in the bread-making industry.

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Correspondence to Emma Chiavaro.

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Straight-dough and sourdough bread-making results of durum and soft wheat flours were compared

Sourdough preserved bread crumb grain characteristic and moisture content during shelf-life

The flour type seemed to significantly affect the water dynamics in sourdough breads

Crumb firmness slowly increased in durum wheat breads during shelf-life

Initial crust and crumb colour of durum wheat flour bread less changed during shelf-life

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Rinaldi, M., Paciulli, M., Caligiani, A. et al. Durum and soft wheat flours in sourdough and straight-dough bread-making. J Food Sci Technol 52, 6254–6265 (2015). https://doi.org/10.1007/s13197-015-1787-2

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  • DOI: https://doi.org/10.1007/s13197-015-1787-2

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