فهرست نشریات علمی دسترسی آزاد ایران

As consumer demand for clean-label bread and natural ingredients continues to rise, bio-preservation methods like sourdough fermentation are gaining attention for their potential to enhance both the quality and shelf-life of this staple food to reduce the need for chemical preservatives. This study explores the effects of sourdough fermentation and dough formulation on the quality attributes of wheat bread. Using a starter culture, we compared the textural properties, overall acceptance, shelf-life, and antioxidant activity of sourdough bread with 1% and 10% sugar contents to bread made with chemically acidified dough using lactic and acetic acids at similar sugar levels. Bread with 1% sugar and chemically acidified dough (CA-0.9) exhibited the lowest crumb chewiness, significantly differing (p< 0.05) from other samples except for chemically acidified bread with propionic acid and 1% sugar (CA-PA-0.9). The highest porosity was observed in bread with 1% sugar and sourdough (SD-0.9) as well as in CA-0.9. Although the bread with sourdough and 10% sugar (SD-9) had the highest chewiness, it achieved the highest overall acceptance score due to flavour enhancement by the sugar. Bread containing propionic acid and 10% sugar showed the longest shelf-life, with no significant difference from SD-9. The DPPH radical scavenging activity was also 33.02% for CA-9 and 23.72% for SD-9. Accordingly, controlled fermentation with sourdough and 10% sugar significantly enhanced the quality attributes of wheat bread, offering potential as a natural bio preservative and aligning with the growing consumer demand for clean-label products in the baking industry.