BIO Web Conf.
Volume 64, 2023Agro-Bio-Technologies 2023 - Innovative Solutions for the Development of the Industry
|Number of page(s)||8|
|Published online||27 July 2023|
Effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour
Federal State Autonomous Scientific Institution “Scientific Research Institute for the Baking Industry”, 107553 Russia, Moscow, Bolshaya Cherkizovskaya street, 26A
* Corresponding author: email@example.com
The paper reports the findings obtained in the study of the effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour. This technological solution is one of the promising and generally accepted approaches used for production of bakery products in many countries. The study objects were samples of semi-finished bakery products and rich bakery products with a sugar and fat content of 17% by flour weight made in accordance with the baking formula. We studied the effect of long fermentation of dough for 8, 16, 24, and 48 h at low temperatures of +5, +10, +15 °C on the moisture content, acidity, shape stability and the duration of its proofing, and on acidity, the moisture content, porosity, shape stability, the content of aromatic substances and the mass fraction of sugar, as well as on the organoleptic quality indicators of bakery products. During fermentation, the acidity of dough pieces increased under all temperature conditions. The moisture content in all the dough samples was similar in value to that in the control and ranged from 40.2 to 40.8%. The shape stability of all dough pieces decreased during fermentation at temperatures of +5, +10, and +15 °C. The porosity and shape stability of rich bakery products were less compared to the control. The moisture content in all rich bakery products was similar in value to that in the control and ranged from 39.2 to 39.8%. The mass fraction of sugar in the test samples of rich bakery products was found to decrease during dough fermentation for 8 to 48 h under all temperature conditions. The maximum decrease in the sugar mass fraction was revealed in products made from dough fermented for 16, 24 and 48 h at +15 °C; it amounted to 2.5, 2 and 1.1% in terms of dry matter, respectively, which was 35.9–71.8% less compared to that in the control. The study showed the optimal duration of fermentation for sweet dough, which attained 8 and 16 h at +5 and +10 °C, and 8 h at +15 ºС.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.