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

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.

Keywords

• sourdough
• yeast
• lactic acid bacteria
• sensory properties
• volatile substances