Mother Dough in Bread Making

Abstract

The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough. Keywords: