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EFFECT OF WHEAT SOURDOUGH ON MIXING, PASTING AND FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGH
(STEF92 Technology, 2026, Georgiana Gabriela Codina, Corina Caracaci, Aliona Ghendov-Mosanu, Silviu-Gabriel Stroe, Olga Boestean)
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The aim of this study was to analyze the impact of wheat sourdough product (powder form) on wheat flour dough rheological properties. Wheat sourdough (SD) was obtained from fermented wheat flour which allows bakers to obtain a healthier, nutritious, tastier and better flavor bread without high fermentation phases. The impact of SD (1-4%) on dough rheological properties have been analyzed using Mixolab according to the standard method ICC No. 173 and HAAKE MARS 40 rheometer (Termo-HAAKE, Karlsruhe, Germany) for osc...
Advances in Biotechnology2026