Fermented dairy ingredients for bread: effects on dough rheology and bread characteristics.

Abstract

Fermented dairy ingredients prepared with Lactobacillus casei subsp. rhamnosus and containing variable proportions of milk, whey, and whole wheat flour were incorporated in a pan bread formulation and tested according to their effect on dough rheology and bread scoring. In general, according to their pH, fermented dairy ingredients did not change dough water absorption but did reduce peak time, dough mixing stability, and bread specific volume and increased bread firmness after one or seven days. Dough proof time, bread scoring, and mold-free shelf life did not differ from that of standard milk bread. When milk was the main component of the fermented dairy ingredient (no whey or flour), the quality of the bread was about equivalent to that of standard milk bread (dough water absorption, bread specific volume, firmness, scoring). As compared to whole wheat flour, the addition of buckwheat, oats, or wheat flour to the dairy medium before fermentation had the most positive effect on bread volume and flavor among the 11 tested flours