Abstract:
The structural, physico-chemical properties and sensory characteristics of sourdough bakery products represent
important quality indicators that may be modified adue to changes in the process and parameters for products obtaining.
The main role of sourdough used in the process of bakery products obtaining, consists on the fermentation process
achievement, through the metabolism of sugars by the enzymatic action of sourdough and the release of CO2, alcohols
and other secondary products. Natural sourdough differs mainly from compressed yeast in that the fermentation process
in natural sourdough involves a slow process, called lactic fermentation, described as an anaerobic process in which
organic substances are transformed into lactic acid by the action of microorganisms, whereas compressed yeast enriched
with yeasts of the Saccharomyces cerevisiae genus, involves a rapid process of alcoholic fermentation. The main
purpose of the present research was to identify the influence of the flour sort on the quality of natural sourdough and on
the textural, physico -chemical and sensory properties of the sourdough bakery products. Thus, two type of natural
sourdough were obtained, respectively m1 – with superior flour (000 type) and m2 – with white flour (650 type) +
wholemeal-flour (1350 type). The two types of sourdough were integrated into the recipes for the five experimental
variants of bakery products, as follows: m1650; m1650,000; m1000, m1650,1350; m1000,1350; m2650; m2650,000; m2000, m2650,1350
and m2000,1350. The results of the research in terms of sensory evaluation are revealed that the variant m1650,000 was the
most appreciated for most characteristics.
