Sourdough Institute | 2022

Objective & Methodology
This study aimed to investigate how various backslopping parameters influence sourdough fermentation and the resulting bread quality. The research focused on traditional sourdough fermentation, examining the effects of different parameters on the physico-chemical characteristics of both sourdough and bread dough.
Sixteen sourdough samples were prepared with varying dough yields (150, 200, 300), temperatures (18°C, 25°C, 30°C), fermentation times (3, 12, 24 hours), starter dough percentages (10%, 30%, 50%), and number of refreshments (1, 2, 3). Key measurements included pH, total titratable acidity (TTA), dough rising power, and organic acids concentration. Statistical analysis was used to identify significant parameters affecting sourdough and bread characteristics.
Key Findings
Fermentation Time:
Longer fermentation times (12 and 24 hours) significantly lower the pH (increase acidity) and raise the total titratable acidity (TTA) of the sourdough.
Dough Yield (DY):
Lower dough yield (150) results in higher pH, while higher dough yield (300) significantly influences the delta pH (change in pH over time).
Temperature:
Higher fermentation temperatures (30°C) increase the final acidity of the sourdough.
Significant Parameters:
The most influential parameters on sourdough characteristics are fermentation time, temperature, and the percentage of starter dough.
The number of refreshments also affects the sourdough, with more refreshments leading to higher pH and acidity.
Dough Rising Power:
The method used to measure dough rising power was not precise enough to detect significant differences. Future studies should adjust the measurement method for better accuracy.
Organic Acids:
The concentration of organic acids, such as lactic and acetic acids, was measured using High-Performance Liquid Chromatography (HPLC). The results showed consistency between theoretical and measured TTA values, except for short fermentation times, indicating ongoing fermentation during freezing and thawing.
Practical Implications
The findings suggest that controlling fermentation time and temperature is crucial for achieving desired sourdough characteristics. Bakers can use these insights to optimize the refreshment process, producing bread with specific qualities that meet consumer preferences.
Q&A
What was the main objective of the study?
The main objective was to understand how different parameters of sourdough refreshment (backslopping) affect the characteristics of the dough and the final bread.
How many sourdoughs were used in the study, and what were the key variables?
Sixteen sourdoughs were used, with key variables being dough yield (150, 200, 300), temperature (18°C, 25°C, 30°C), fermentation time (3, 12, 24 hours), percentage of starter dough (10%, 30%, 50%), and number of refreshments (1, 2, 3).
What parameters were measured in the study?
Parameters measured included pH, total titratable acidity (TTA), dough rising power, and organic acids concentration.
Which parameter had the most significant impact on the pH and acidity of the sourdough?
Fermentation time had the most significant impact, with longer times resulting in lower pH (more acidic) and higher total titratable acidity (TTA).
How did the dough yield (DY) affect the sourdough characteristics?
Lower dough yield (150) resulted in higher pH, while higher dough yield (300) significantly influenced the change in pH over time (delta pH).
What was the effect of temperature on the sourdough?
Higher temperatures (30°C) increased the final acidity of the sourdough.
Did the number of refreshments affect the sourdough characteristics?
Yes, more refreshments led to higher pH and acidity.
What were the findings regarding the dough rising power measurements?
The method used was not precise enough to detect significant differences, and adjustments in the measurement method are recommended for future studies.
How were organic acids analyzed in the study?
Organic acids were analyzed using High-Performance Liquid Chromatography (HPLC).
What practical implications do the study’s findings have for bakers?
Controlling fermentation time and temperature is crucial for achieving desired sourdough characteristics, allowing bakers to optimize the refreshment process to produce bread with specific qualities.
This study provides valuable insights into the optimization of sourdough fermentation, emphasizing the importance of fermentation time, temperature, and refreshment parameters in achieving the desired bread quality. These findings can guide bakers in refining their techniques to produce superior sourdough bread.
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