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Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties

¹Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland. ²National Food Biotechnology Centre, National University of Ireland, Cork, Ireland. ³Department of Anatomy, National University of Ireland, Cork, Ireland. ⁴Statistical Laboratory, Department of Statistics, National University of Ireland, Cork, Ireland. ⁵Corresponding author. Phone: +353-21-4902064. Fax: +353-21-4270213. E-mail: e.arendt@ucc.ie

The fundamental rheological characteristics of a biologically acidified, a chemically acidified, and a neutral preferment (sourdough) were monitored over the course of a 24-hr fermentation period using a split-plot design. Three doughs were subsequently prepared in which 20% of the flour was in the form of the respective preferment. A control dough containing no fermented material was also prepared. The fundamental rheological properties of both the dough and its isolated wet gluten were determined. Laser-scanning confocal microscopy was used to capture images of selected preferments and doughs. Results from the preferment showed that there was a decrease in elasticity (phase angle data from oscillatory measurements and relative recovery values from creep tests) and viscosity with fermentation time for all three preferments, all of which reached similar end values for these parameters. The microscopy images illustrated that the gluten strands were dissolved to a more amorphous structure during the fermentation period. Changes in the nature of the preferments were reflected in the rheological characteristics of the respective doughs and their wet glutens, which were significantly less elastic (phase angle and relative recovery data) and softer (maximum creep compliance) than the control treatment. It is concluded that degrading processes over time are key to the sourdough process.