K. Wehrle et Ek. Arendt, RHEOLOGICAL CHANGES IN WHEAT SOURDOUGH DURING CONTROLLED AND SPONTANEOUS FERMENTATION, Cereal chemistry, 75(6), 1998, pp. 882-886
The changing rheological characteristics of wheat doughs during fermen
tation at 30 degrees C for 72 hr were measured using a controlled stre
ss rheometer. Dynamic oscillation tests were performed at frequencies
ranging from 0.01 to 10 Hz. Wheat sourdoughs (dough yield 200) were pr
epared with a mixed starter culture containing typical hetero- and hom
ofermentation process were compared to results from spontaneous fermen
tation. Maximum phase angle values, especially at low frequencies, wer
e closely related to total gas production in the doughs. Complex visco
sity decreased during fermentation and reached lower final values for
doughs without starter culture. Heating characteristics of doughs afte
r various fermentation times were measure at temperatures ranging from
30 to 80 degrees C. The highest values for complex viscosity were fou
nd at approximate to 65 degrees C. When heated, fermented doughs produ
ced weaker gels than fresh doughs. The temperatures at which these max
ima occurred increased significantly with fermentation time for sponta
neously fermented dough.