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IMPACT OF SOURDOUGH ADDITION ON THE BREAD QUALITY

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 Radovi Poljoprivredno-prehrambenog fakulteta Univerziteta u Sarajevu, God. LXII, broj 67/2
Works of the Faculty of Agriculture and Food Sciencies, University of Sarajevo, Vol. LXII, No. 67/2

IMPACT OF SOURDOUGH ADDITION ON THE BREAD QUALITY*

UTICAJ DODATKA KISELOG TIJESTA NA KVALITET HLJEBA

Vesna Rašević1, Amila Vranac2, Sanja Oručević Žuljević2

Original scientific paper

Summary

The aim of undertaken research was to examine the impact of sourdough addition on
the quality parameters of fresh breads, and the same bread samples during the five
days of storage as well. For that purpose, breads were made from T-500, rye and
wholemeal wheat flour, without and with added sourdoughs in the form of starter
culture and preferment. The analysis of fresh samples included examination of
physical (weight, friability, height, cross-section area, texture – firmness), chemical
(water content, pH value, acidity level) and sensory (taste and solubility of crust and
crumb, aroma, scent, freshness and overall impression) properties. During the breads
storage, water content, texture and sensory attributes were monitored. The obtained
results showed that sourdough addition had positive impact on the quality of breads.
Physical parameters of breads, mainly texture, were improved as well as sensory
properities, especially aroma. The positive impact of sourdough addition was notably
evident for breads made from rye and wholemeal wheat flour. With prolonged time of
breads storage, water content, texture – firmness values and grades for sensory
attributes had negative trend, which was less drastic for breads produced with addition
of sourdoughs. Thus, using the sourdough with the aim of nutritional, technological
and sensory quality improvement of breads can be recommended.

Key words: Bread, sourdough, quality parameters, storage

Rezime

Cilj istraživanja je bio ispitati uticaj dodatka kiselog tijesta na parametre kvaliteta
svježih hljebova, te istih uzoraka hljeba tokom pet dana skladištenja. Za tu namjenu su
proizvedeni hljebovi od pšeničnog T-500, raževog i integralnog pšeničnog brašna, bez
i sa dodatkom kiselog tijesta u formi starter kulture i predtijesta. Analize svježih
hljebova su uključivale ispitivanje fizičkih (težina, mrvljivost, visina, površina
poprečnog presjeka, tekstura – čvrstoća), hemijskih (sadržaj vlage, pH vrijednost,
stepen kiselosti) i senzornih (okus i topivost kore i sredine, aroma, miris, svježina i

*Rad prezentiran na 28. Međunarodnoj naučno-stručnoj konferenciji poljoprivrede i prehrambene industrije / Paper
th
presented at the 28 International Scientific-Expert Conference of Agriculture and Food Industry, 27–29 September, 2017,
Sarajevo, Bosnia and Herzegovina
1
Bakery “Croissant”, Foča, Bosnia and Herzegovina
2
Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina

401
 Vesna Rašević, Amila Vranac, Sanja Oručević Žuljević

ukupna dopadljivost) svojstava. Tokom perioda skladištenja hljebova, praćene su

promjene u sadržaju vlage, teksturi i senzornim svojstvima hljebova. Dobijeni rezultati
su pokazali da je dodatak kiselog tijesta imao pozitivan uticaj na kvalitet hljebova.
Tako su unaprijeđeni fizički parametri hljebova, naročito tekstura, kao i senzorna
svojstva, a posebno aroma. Pozitivan uticaj dodatka kiselog tijesta je bio naročito
evidentan kod hljebova proizvedenih od raževog i integralnog pšeničnog brašna. Sa
produženjem perioda skladištenja hljebova, vrijednosti sadržaja vlage, teksture-
čvrstoće i senzorne ocjene su imale negativan trend, a koji je bio manje drastičan za
hljebove proizvedene sa dodatkom kiselih tijesta. Stoga, mogu se dati preporuke za
korištenje kiselih tijesta, sa ciljem nutritivnog, tehnološkog i senzornog unapređenja
hljebova.

Ključne riječi: Hljeb, kiselo tijesto, parametri kvaliteta,, skladištenje

INTRODUCTION

Although it is well known since ancient times (Poutanen et al., 2009), nowadays
there is an increasing trend in sourdough utilization during the breads production, due
to the consumers' demans for healthy and functional foods (Thiele et al., 2002;
Lopez et al., 2003). Traditionally sourdough (preferment) is made by spontaneous
fermentation of flour, water and salt mixture, in presence of autochtonous lactic acid
bacteria and yeasts (Hammes & Gänzle , 1998, Chavan & Chavan , 2011).
However, recent production of sourdough is carried out by the addition of starter
cultures, which provides better control of fermentation process. There are many
advantages of sourdough addition during the bread production, such as aroma,
rheological properties and storage stability improvement (Katina et al., 2006a,
Katina et al., 2006b., Arendt et al., 2007, Plessas et al., 2007). The aim of
undertaken research was to examine the impact of sourdough (as preferment and
starter culture) addition on the quality characteristics of fresh made breads, and the
same samples of bread during the totally five days of storage as well.

MATERIAL AND METHODS

As a main material for breads production, three types of flour were used: wheat (T-
500), rye (T-1250) and wholemeal wheat flour. Along with flours, tap water, yeast,
salt, shortening, starter culture emulsion and preferment were used as well. In
dependence of used flour and addition of starter culture or preferment, three types of
breads were produced, whereals control breads were made according to straight-dough
recipe without the addition of any acidifying material (tab. 1).
Production of breads was carried out in bakery „Croissant“ (Foča, B&H) throught the
following steps: preparation, weighing and mixing of ingredients (5 min. fast, 2 min.
slow), dough resting (10 min., 27-28 °C), cutting dough into pieces (420 g), rounding
and resting (30 min), final shaping and moulding, fermentation (36 °C, 70-75% RH,

402
 Impact of sourdough addition on the bread quality
Uticaj dodatka kiselog tijesta na kvalitet hljeba

60 min.), baking (220 °C, 20-22 min) and steaming at the beginning, breads cooling
and moulds removal. Each bread sample was produced in five replicates and the total
number of samples was 45.

Table 1. Bread samples

Dough type
Flour
Control Starter culture Preferment
T-500 W W-SC W-SD
Rye T-1250 + wholemeal wheat + T-500 R R-SC R-SD
Wholemeal wheat + T-500 IW IW-SC IW-SD

The quality analysis of fresh produced breads included examination of physical,

chemical and sensory properties. Physical parameters analysis included determination
of: weight (g), friability (g), height (cm), cross-section area in cm2 (Koizumi placom
digital planimeter, Japan) according to Oručević (2016), texture – firmness as
compression force in N (TA.XT plus Texture Analyser, Stable Micro Systems, UK).
Among chemical properties, water contet (%), pH value and acidity level were
analyzed according to Kaluđerski & Filipović (1998). All the analysis were done
as duplicates. Sensory evaluation of breads was carried out by five trained panelists.
The following sensory attributes of breads were evaluated: taste and solubility of
crumbs and crusts, aroma, scent, freshness and overall impression. Sensory parameters
were graded on a scale 1-5 (1 – the lowest, 5 – the highest score), according to
quantitative descriptive method. During the following days of breads storage, changes
in water content, texture-firmness and sensory atributtes were investigated daily.

Statistical analysis
Statistical analysis included descriptive and two-factorial analysis of variance
(ANOVA). Analysis of variance (MS Excel 2013), followed by post hoc Tukey's test
(0.05), examined the impact of flour and dough type on evaluated physical-chemical
and sensory parameters.

RESULTS AND DISCUSSION

Results of physical-chemical analysis (tab. 2) demonstrate notable differences between

different types of bread samples. Moreover, analysis of variance revealed significant
impact of flour and dough type on all evaluated parameters, whereas control samples
significantly differed from those made with the addition of starter culture and
preferment. Breads made from rye and wholemeal wheat flour had higher weight in
comparison with T-500 breads, as expected, due to the increased presence of
pentosans and other fibers which have higher water absorption and retention capacity.

403
 Vesna Rašević, Amila Vranac, Sanja Oručević Žuljević

Table 2. Physical-chemical parameteres of breads

Cross-
Weight Friability Height Acidity
section pH value
(g) (g) (cm) level
area (cm2)
351 ± 0.01 a 0.134 ± 0.04 7.2 ± 0 a 57.3 ± 0.5 a 5.7 ± 0.07 a 2.05 ± 0.07
W
a
Control R 360 ± 0.01 b 0.08 ± 0.01 5.9 ± 0.07 b 47.2 ± 0.2 b 5.2 ± 0.07 b 4.0 ± 0.14 b
IW 359 ± 0.07 b 0.105 ± 0 5.9 ± 0.07 b 51 ± 0.9 c 5.4 ± 0 a 3.2 ± 0 c
x x x x x x
355 ± 0.01 a 0.067 ± 0.01 7.7 ± 0 a 63.4 ± 3.5 a 4.6 ± 0 a 2.55 ± 0.07
W-SC
a
Starter R-SC 365 ± 0.07 b 0.057 ± 0.02 6.3 ± 0.07 b 51.5 ± 0.8 b 4.3 ± 0.07 b 5.5 ± 0.02 b
culture 365 ± 0 b 0.058 ± 7.0 ± 0 c 59.5 ± 0.3 c 4.3 ± 0.14 b 4.58 ± 0.1 c
IW-SC
0.005
y y y y y y
360 ± 0.01 a 0.098 ± 0.02 7.4 ± 0 a 61.6 ± 0.6 a 5.2 ± 0.07 a 2.75 ± 0.07
W-SD
a
365 ± 0 b 0.069 ± 0.02 5.8 ± 0.07 b 50.9 ± 1.8 b 4.4 ± 0.07 b 5.53 ± 0.04
R-SD
Preferment b
365 ± 0 b 0.085 ± 6.4 ± 0.07 c 53.4 ± 0.07 5.3 ± 0.07 a 4.35 ± 0.07
IW-SC
0.001 c c
y xy x y z y
Different letters 'a-c' in columns denote significantly different values among type of flours, while letters
'x-z' denote significantly different values among dough types (Tukey's test, ƿ < 0.05).

Friability was found to be the highest in breads made without sourdough addition and
in the samples made from T-500 flour. Similar results were obtained for height and
cross-section area as well. As expected, the highest height and cross-section are were
recorded in breads from T-500, while the lowest had rye flour based breads.
Moreover, breads produced with preferement and particulary starter culture had higher
height and cross-section area compared to control samples. According to Chavan &
Chavan (2011), sourdough addition positively affects breads volume, which is
directly correlated with height and cross-section properties. pH value of breads ranged
from 4.3 (R-SC, IW-SC) to 5.7 (W) and it was in accordance to results reported by
Barber et al. (1992) and Aplevicz et al. (2013). Generally, breads made with starter
culture and from rye flour had the lowest pH value and the highest acidity levels.
As presented on figure 1, the water content in bread samples had negative trend during
the storage. Since water evaporates from bread crumbs during the storage, the
obtained results demonstrate that the moisture loss was gradual and progressive with
prolonged storage. Generally, among fresh samples, rye flour based bread made with
starter culture had the highest water content (47.03%), while at the end of storage
period control bread with wholemeal wheat flour recorded the highest water content
(24.98%).

404
 Impact of sourdough addition on the bread quality
Uticaj dodatka kiselog tijesta na kvalitet hljeba

50

40

30

20

10

0
Day 1 Day 2 Day 3 Day 4 Day 5
W R IW W-SC R-SC IW-SC W-SD R-SD IW-SD
Figure 1. Changes in breads water content during the five days of storage (%)

Analysis of variance has shown that at the beginning of storage water content in
breads is mostly affected by flour type, while with prolonged storage, interactions of
flour and dough type influence the moisture level. However, breads made from T-500
had the lowest water content, regardless to dough type, due to the absence of fibers in
flour, capable for higher water absorption and retention.
Texture-firmness of breads crumbs, measured as compression force, displayed gradual
increase with prolonged storage and it ranged 0.29 (R-SC)-0.71 (IW) in fresh breads
and 0.7 (W-SC)-2.19 (W) N at the end of storage period (fig. 2-A). As Gray &
Bemiller (2003) reported, bread crumbs become more firm, hard and crumbly during
the bread storage, due to the changes in starch fractions. These changes are mainly
ascribed to gradual amylopectin retrogradation, which occurs during the five storage
days. Generally, crumbs of breads made from T-500 had significantly higher firmness
in comparison to those made with addition of rye and wholemeal wheat flour.
Likewise, bread crumbs made with sourdoughs had lower firmness, compared to
control samples. Results obtained in this study were in accordance to those reported by
Symons & Brennan (2004). According to Cor setti et al. (1998), Crowley
(2002) and Mrvičić et al. (2011), crumb of breads made with sourdough is
charachterised by higher elasticity and lower friability. Furthermore, these type of
breads remain softer and retain more moisture during the storage, due to the decreased
process of amylopectin retrogradation and water migration.

405
 Vesna Rašević, Amila Vranac, Sanja Oručević Žuljević

2,5
2
A
1,5
1
0,5
0
Day 1 Day 2 Day 3 Day 4 Day 5

80
B
60

40

20

0
Day 1 Day 2 Day 3 Day 4 Day 5

W R IW W-SC R-SC IW-SC W-SD R-SD IW-SD

Figure 2. Changes of bread crumbs (A) and crusts (B) texture – firmness during the storage (N)

Firmness of bread crusts was higher, compared to crumbs, and varied between 5.6-
13.77 N for fresh breads and 30.6-67.05 N for breads stored five days (fig. 2-B).
Crusts of breads made with starter culture had the lowest firmness, while crusts of
control breads had the highest by the end of storage. Clar ke et al. (2002) and
Rehman et al. (2007) pointed out that breads made with sourdough addition have less
firm crust in comparison to control breads. Furthermore, results of study made by
Banu et al. (2011) revealed that crusts of breads made with addition sourdough (20%)
kept superior textural characteristics during the storage. This advantage could be due
to the decreased migration of water from crumbs to crusts (Arendt et al., 2007).
Sensory evaluation revealed significant impact of dough type on observed sensory
attributes of both fresh and stored breads, which was notably evident in perception of
taste and solubility (fig. 3).
Generally, control samples received lower sensory grades in comparison to breads
produced with acidifying materials. Moreover, the results have shown that third day of
storage was crucial for making distinct differences in taste and solubility among
samples, while after this days samples were quite homogeneous and hard to
distinguish.

406
Figure 3. Average sensory grades for breads during five (1-5) days of storage (1-5 grades)
 Vesna Rašević, Amila Vranac, Sanja Oručević Žuljević

Aroma of breads was found to be affected by both dough and flour type, whereas
breads made from rye and wholemeal wheat flour and with added sourdough (starter
culture and preferment) had higher grades for this sensory feature. Similar results were
reported by Bruemmer & Lorenz (1991), Katina et al. (2006a), Ganzle et al.
(2007). According to Hansen (2002) and Chavan & Chavan (2011), the most
important aromatic compounds found in sourdough are organic acids, alcohols (3-
methyl-propanol, 2-phenylethanol), diacetyl and acetaldehyde.
As expected, the pleasant scent of breads (fig. 3) was apparently vanishing during
their staling. The second day of storage appeared to be critical for scent perception and
samples differentiation. Flour type significanlty influenced this sensory propertie
during the first three days of storage, as well as dough type.
As Heenan et al. (2008) and Lambert et al. (2009) stated, freshness of bread is the
most important sensory feature, highly requested by consumers. This propertie is
directly dependent upon bread's water content and highly correlated with its texture.
Average sensory grades given for breads freshness had negative trend with extended
storage period and they were slightly higher for breads made with addition of starter
culture and preferment. Generally, the highest grades for overall impression (fig. 3) of
evaluated breads, during the five days of study, had samples made with sourdough
addition, whereas breads with preferment were slightly better graded than those with
added starter culture.

CONCLUSIONS

On the basis of conducted study, it can be concluded that addition of sourdough during
breads production positively affects overall quality of final products, especially when
combined with rye or wholemeal wheat flour. The positive impact was particulary
evident in textural and sensory properties improvement, as well as extension of shelf
life. Starter culture addition mostly influenced texture-firmness of breads, while
breads made with preferment displayed slightly higher grades for all evaluated sensory
attributes. Regardless of the sourdough type, recommendations for its utilization
during the bread production can be given.

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