The use of modern fermentation techniques in the production of traditional wheat bread

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-06-29 DOI:10.17221/39/2023-cjfs
Pavel Skřivan, M. Sluková, I. Švec, H. Čížková, I. Horsáková, Eliška Rezková
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引用次数: 0

Abstract

: A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods
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现代发酵技术在传统小麦面包生产中的应用
:捷克传统的面包白面包产品通常是用添加酵母的直接混合面团制成的。为了能够在不影响消费者接受的情况下降低最终产品的含盐量,添加了预发酵剂和小麦酸面团来制备面团。其目的是加深产品的风味背景,从而对其感官特性产生积极影响。使用发酵剂培养并在不同条件下成熟小麦酸面团。所得产品通过感官和精确的物理方法进行了测试
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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