TY  - JOUR
AU  - Tomić, Jelena
AU  - Dapčević-Hadnađev, Tamara
AU  - Škrobot, Dubravka
AU  - Maravić, Nikola
AU  - Popović, Nikola
AU  - Stevanović, Dušan
AU  - Hadnađev, Miroslav
PY  - 2023
UR  - https://www.sciencedirect.com/science/article/pii/S0023643823000609
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/2241
AB  - In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat.
T2  - LWT
T1  - Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties
SP  - 114482
VL  - 175
DO  - 10.1016/j.lwt.2023.114482
ER  - 

@article{
author = "Tomić, Jelena and Dapčević-Hadnađev, Tamara and Škrobot, Dubravka and Maravić, Nikola and Popović, Nikola and Stevanović, Dušan and Hadnađev, Miroslav",
year = "2023",
abstract = "In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat.",
journal = "LWT",
title = "Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties",
pages = "114482",
volume = "175",
doi = "10.1016/j.lwt.2023.114482"
}

Tomić, J., Dapčević-Hadnađev, T., Škrobot, D., Maravić, N., Popović, N., Stevanović, D.,& Hadnađev, M.. (2023). Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. in LWT, 175, 114482.
https://doi.org/10.1016/j.lwt.2023.114482

Tomić J, Dapčević-Hadnađev T, Škrobot D, Maravić N, Popović N, Stevanović D, Hadnađev M. Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. in LWT. 2023;175:114482.
doi:10.1016/j.lwt.2023.114482 .

Tomić, Jelena, Dapčević-Hadnađev, Tamara, Škrobot, Dubravka, Maravić, Nikola, Popović, Nikola, Stevanović, Dušan, Hadnađev, Miroslav, "Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties" in LWT, 175 (2023):114482,
https://doi.org/10.1016/j.lwt.2023.114482 . .

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 . .