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标题：Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
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作者：Tafti A.G. ; Peighambardoust S.H. ; Behnam F. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2013
卷号：31
期号：4
页码：361-367
DOI：10.17221/183/2012-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：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.
关键词：spray-dried; sourdough; dough; rheology; flour