Effect of using sourdough and frozen dough for preparation of breads on quality, shelf life and staling.

摘要

The effect of sourdough and frozen dough on the shelf life and staling rate of bread was studied. In the present study malted barley and fermented milk was used for the preparation of sourdough and 25% of normal dough was substituted with sourdough for preparation of sourdough bread. Frozen dough was prepared by subsequent freezing and thawing of the dough. The prepared breads were tested for their overall characteristics. The present study found that the bread volume, crust and crumb structure, softness, texture, palatability and overall acceptability of the sourdough bread were better than the frozen dough incorporated and the normal bread. The bread prepared from the frozen dough also had a higher acceptability than the control one. The staling was least in the sourdough bread followed by the frozen dough bread and the greatest staling was observed in the control bread. Also the sourdough incorporated bread registered the highest shelf life of 8-9 days.