Monitoring of viscosity changes of wheat sourdough: a pilot study

Abstract

Wheat sourdough was prepared from white wheat flour, tap water, commercial mixed sourdough starter, using an industrial pilot fermenter (8 h fermentation time). In addition to common quality parameters of the sourdough, such as the titratable acidity and pH, the viscosity was measured stepwise using the viscometer. After 8 hrs fermentation, higher final viscosity than the initial one was observed. The correlation analysis confirmed the known relationship between the fermentation time of the sourdough, the pH and the titratable acidity.