IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v41y2023i3id39-2023-cjfs.html
   My bibliography  Save this article

The use of modern fermentation techniques in the production of traditional wheat bread

Author

Listed:
  • Pavel Skřivan

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Marcela Sluková

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Ivan Švec

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Helena Čížková

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Iveta Horsáková

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Eliška Rezková

    (Czech Institute for Agri-Food Research and Innovation, Prague, Czech Republic)

Abstract

A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods.

Suggested Citation

  • Pavel Skřivan & Marcela Sluková & Ivan Švec & Helena Čížková & Iveta Horsáková & Eliška Rezková, 2023. "The use of modern fermentation techniques in the production of traditional wheat bread," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(3), pages 173-181.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:39-2023-cjfs
    DOI: 10.17221/39/2023-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/39/2023-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/39/2023-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/39/2023-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:39-2023-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.