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Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation

Authors :
Nikola Maravić
Biljana Pajin
Miroslav Hadnađev
Tamara Dapčević-Hadnađev
Mladenka Pestorić
Dubravka Škrobot
Jelena Tomić
Source :
Foods, Vol 13, Iss 21, p 3363 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough’s rheological properties through creep and recovery measurements and Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, and sensory characteristics using the Rate-all-that-apply (RATA) method. The rheological analysis revealed that native sourdough significantly impacted dough behaviour, making it more challenging to process. Although differences were observed in the proximate composition, colour, and texture, these factors did not influence the samples as much as the rheological parameters. Sensory evaluation identified Khorasan lyophilised sourdough, along with its control sample, as the most promising, while modern wheat, spelt, and emmer exhibited potentially undesirable attributes. Based on these findings, it was concluded that lyophilised Khorasan sourdough was very favourable for cookie production and should be considered for further in-depth research and development. This suggests that the lyophilised forms of ancient wheats could offer valuable alternatives for cookie formulation, with implications for both the processing and sensory attributes of the final product.

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
21
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.8e88db8b678f4b0b9973c50ea9fc45bf
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13213363