Mother Dough in Bread Making

Beatriz Bot; Hugo Sánchez; María de la Torre; Carlos Osella

doi:doi:10.11648/j.jfns.20140202.11

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Mother Dough in Bread Making

Beatriz Bot, Hugo Sánchez, María de la Torre, Carlos Osella

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 2)

Received: 10 February 2014 Published: 10 March 2014

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Abstract

The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 2)
DOI	10.11648/j.jfns.20140202.11
Page(s)	24-29
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Mother Dough, Wheat Flour, Bread, Baking

References

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APA Style

Beatriz Bot, Hugo Sánchez, María de la Torre, Carlos Osella. (2014). Mother Dough in Bread Making. Journal of Food and Nutrition Sciences, 2(2), 24-29. https://doi.org/10.11648/j.jfns.20140202.11

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ACS Style

Beatriz Bot; Hugo Sánchez; María de la Torre; Carlos Osella. Mother Dough in Bread Making. J. Food Nutr. Sci. 2014, 2(2), 24-29. doi: 10.11648/j.jfns.20140202.11

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AMA Style

Beatriz Bot, Hugo Sánchez, María de la Torre, Carlos Osella. Mother Dough in Bread Making. J Food Nutr Sci. 2014;2(2):24-29. doi: 10.11648/j.jfns.20140202.11

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@article{10.11648/j.jfns.20140202.11,
  author = {Beatriz Bot and Hugo Sánchez and María de la Torre and Carlos Osella},
  title = {Mother Dough in Bread Making},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {2},
  pages = {24-29},
  doi = {10.11648/j.jfns.20140202.11},
  url = {https://doi.org/10.11648/j.jfns.20140202.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140202.11},
  abstract = {The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without  replenish during 7 days at 5ºC and to sourdough with  replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.},
 year = {2014}
}

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TY  - JOUR
T1  - Mother Dough in Bread Making
AU  - Beatriz Bot
AU  - Hugo Sánchez
AU  - María de la Torre
AU  - Carlos Osella
Y1  - 2014/03/10
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140202.11
DO  - 10.11648/j.jfns.20140202.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 24
EP  - 29
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140202.11
AB  - The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without  replenish during 7 days at 5ºC and to sourdough with  replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.
VL  - 2
IS  - 2
ER  -

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Author Information

Beatriz Bot

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, 1 de Mayo 3250-3000 Santa Fe-Argentina
Hugo Sánchez

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, 1 de Mayo 3250-3000 Santa Fe-Argentina
María de la Torre

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, 1 de Mayo 3250-3000 Santa Fe-Argentina
Carlos Osella

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, 1 de Mayo 3250-3000 Santa Fe-Argentina

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APA Style

Beatriz Bot, Hugo Sánchez, María de la Torre, Carlos Osella. (2014). Mother Dough in Bread Making. Journal of Food and Nutrition Sciences, 2(2), 24-29. https://doi.org/10.11648/j.jfns.20140202.11

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ACS Style

Beatriz Bot; Hugo Sánchez; María de la Torre; Carlos Osella. Mother Dough in Bread Making. J. Food Nutr. Sci. 2014, 2(2), 24-29. doi: 10.11648/j.jfns.20140202.11

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AMA Style

Beatriz Bot, Hugo Sánchez, María de la Torre, Carlos Osella. Mother Dough in Bread Making. J Food Nutr Sci. 2014;2(2):24-29. doi: 10.11648/j.jfns.20140202.11

Copy | Download

@article{10.11648/j.jfns.20140202.11,
  author = {Beatriz Bot and Hugo Sánchez and María de la Torre and Carlos Osella},
  title = {Mother Dough in Bread Making},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {2},
  pages = {24-29},
  doi = {10.11648/j.jfns.20140202.11},
  url = {https://doi.org/10.11648/j.jfns.20140202.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140202.11},
  abstract = {The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without  replenish during 7 days at 5ºC and to sourdough with  replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Mother Dough in Bread Making
AU  - Beatriz Bot
AU  - Hugo Sánchez
AU  - María de la Torre
AU  - Carlos Osella
Y1  - 2014/03/10
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140202.11
DO  - 10.11648/j.jfns.20140202.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 24
EP  - 29
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140202.11
AB  - The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without  replenish during 7 days at 5ºC and to sourdough with  replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.
VL  - 2
IS  - 2
ER  -

Copy | Download