Investigating on the Effect of Wheat, Rye and Quinoa Sourdough Fermented in Different Ttime on Quantitative and Qualitative Properties of Tast Bread

The amount of bread waste is mainly due to the non-principled and incorrect production. The researchers to improving the technological and sensory characteristics of bread types especially bulk and semi-bulk breads have proposed so different approaches. One of the most important way is application of sourdough in this strategic product. Therefore, the aim of this study was investigation of the possibility of using of wheat, rye and quinoa flour in sourdough preparing during different fermentation periods (4, 8 and 12h) and evaluation of sourdough addition on physicochemical, texture, visual and sensory properties of toast bread in the form of a completely randomized design with factorial arrangement (P≤0.05). Results showed that the lowest pHand the highest amount of moisture, acidity, organic acids (acetic acid and lactic acid), specific volume, porosity and softness of the texture was observed in the toast bread containing sourdough prepared by fermented rye flour for 12 hours. By evaluation of crumb color values the highest L* and a* values in samples containing wheat and quinoa flour, respectively were observed. While, by increasing the fermentation time the L* and a* values increased and decreased respectively. Finally, by evaluation of sensory characteristics, two samples prepared by wheat and rye flour that fermented for 12h had the most acceptability. Therefore, it can be said that in order to producing bulk and semi-bulk breads rye flour can be used while improving nutritional value, it also improves the physicochemical, texture and sensory properties of the final product.