TY  - JOUR
AU  - Škrobot, Dubravka
AU  - Dapčević-Hadnađev, Tamara
AU  - Tomić, Jelena
AU  - Maravić, Nikola
AU  - Popović, Nikola
AU  - Jovanov, Pavle
AU  - Hadnađev, Miroslav
PY  - 2022
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1666
AB  - The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.
T2  - Foods
T2  - Foods
T1  - Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
IS  - 23
SP  - 3927
VL  - 11
DO  - 10.3390/foods11233927
ER  - 

@article{
author = "Škrobot, Dubravka and Dapčević-Hadnađev, Tamara and Tomić, Jelena and Maravić, Nikola and Popović, Nikola and Jovanov, Pavle and Hadnađev, Miroslav",
year = "2022",
abstract = "The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.",
journal = "Foods, Foods",
title = "Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread",
number = "23",
pages = "3927",
volume = "11",
doi = "10.3390/foods11233927"
}

Škrobot, D., Dapčević-Hadnađev, T., Tomić, J., Maravić, N., Popović, N., Jovanov, P.,& Hadnađev, M.. (2022). Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. in Foods, 11(23), 3927.
https://doi.org/10.3390/foods11233927

Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. in Foods. 2022;11(23):3927.
doi:10.3390/foods11233927 .

Škrobot, Dubravka, Dapčević-Hadnađev, Tamara, Tomić, Jelena, Maravić, Nikola, Popović, Nikola, Jovanov, Pavle, Hadnađev, Miroslav, "Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread" in Foods, 11, no. 23 (2022):3927,
https://doi.org/10.3390/foods11233927 . .