Effect of Sponge-and-Dough and Straight Dough Preparation Methods on Dough Properties and the Quality of Pan Bread

Natural fermentation based on the inherent flour microflora is an ancient sourdough making process. Nowadays، selected starter cultures are used to provide quality consistency in the sourdough making process. In this study، the effects of two-stage or sponge-and-dough process using L. reuteri starter culture versus single-stage or straight dough processes on the properties of resulting dough and bread were assessed. In general، the sponge-and dough process led to lower pH and higher total titrable acidity in the resulting dough. The straight dough process resulted in breads with significantly higher pH and lower total titrable acidity than those of sponge-and-dough process. Loaf volume and bread height was increased when straight dough method was applied. However، bread moisture content remained higher for sponge-and dough process. There was no significant difference between sensory scores of breads prepared from both dough making processes. Nevertheless، sponge-and-dough process resulted in softer breads with low staling rate. Moreover، sponge-and-dough breads showed better shelf life with delayed mold growth.