Effect of short-term sourdough fermentation on wheat protein

Abstract

Nowadays, baked goods are currently manufactured by accelerated processes. Under these circumstances, proteins are subjected to mild or no degradation during manufacturing. An effort was made to study effect of short-time sourdough fermentation on wheat protein. For this purpose, dough was prepared by mixing refined wheat flour with appropriate amount of water along with 20% curd, 2% yeast and 20% curd + 2% yeast followed by fermentation for 90 min at 37°C to study effect of fermentation. The moisture content of dough decreased with increase in fermentation time. The wet gluten content of dough inoculated with curd, yeast and curd + yeast was 27.01, 28.97 and 28.71%, respectively, and remained unaffected during fermentation. SDS-PAGE revealed that intensities of some of the higher molecular weight protein bands decreased in curd and curd + yeast treated dough. The colour parameters (L, a, b values) remain almost unaltered with fermentation.