Influence of Several Process Parameters on Sourdough Fermentation

Abstract

Abstract The influence of several process parameters (starter, sourdough refreshment, dough yield, ingredients) on sourdough fermentation was investigated. This was realised by online measurement of both pH and gas pressure in sourdough in a closed air‐tight reactor. Firstly, the effect of sourdough refreshment on both gas pressure and acidification was evaluated and shown to be accompanied by an increase in both acidification and gas pressure evolution rates. Secondly, two commercial starters (BRS and BIO) differing in their microflora were compared as regards to their gassing power and acidifying properties. BRS exhibited faster acidification but less gassing power. Moreover, the variation of sourdough yield for BRS starter induced a different evolution of the acidification profile. Sourdough fermentation varied also depending on the presence of NaCl. 2% of NaCl induced a lower gassing power in sourdough by inhibiting the yeasts.