A recent study published in Scientific Reports explores the use of soy-based sourdough to enhance the rheological properties of frozen dough during storage. The research aimed to optimize the quality of frozen dough by fermenting it with selected cultures and enriching it with soy powder. The addition of soy powder was found to have a positive impact on the water-starch-gluten system, improving the viscoelastic behavior of the dough both before and after frozen storage.
Sourdough has a long history in bread production, with beneficial effects on the nutritional, sensory, shelf life, and rheological properties of bakery products. The study focused on the effects of soy powder addition to wheat flour and the fermentation process with specific cultures. Fructilactobacillus florum and Saccharomyces cerevisiae were used in single cultures and coculture fermentation to analyze the viscoelastic behavior and physical-chemical properties of the sourdough.
The fermentation process was monitored, and the results showed that soy powder played a crucial role in enhancing the viscoelastic behavior of the sourdough, particularly after frozen storage. The study also investigated the growth kinetics, acidification, and viability of the microorganisms during fermentation. The findings indicated that the addition of soy powder had a significant impact on the production of organic acids, monosaccharides, and other secondary metabolites in the sourdough.
Dynamic rheological measurements were conducted to assess the rheological properties of the fermented dough. The results demonstrated that the addition of soy powder improved the moduli values, indicating a more elastic and less viscous dough. The study also evaluated the effects of frozen storage on the rheological properties of the dough and found that soy-enriched dough maintained its viscoelastic properties even after freezing and thawing.
Overall, the research highlights the potential of soy-based sourdough as a functional ingredient to improve the quality and shelf life of bakery products, especially in frozen dough applications. The study provides valuable insights into the use of soy powder and selected cultures to enhance the rheological properties of sourdough, offering new perspectives on improving the quality of bakery products through innovative formulations and processing techniques.
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