Abstract
This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatments and 4 variations of wheat flour and oat flour percentages. Results demonstrated that the highest increase in dough volume occurred in samples containing sourdough made from wheat, oat, Lactobacillus plantarum, and Saccharomyces cerevisiae at 64.5%-68%, and breads lacking yeast exhibited the lowest amount of porosity 2.3-7.2. Texture Profile Analysis (TPA) revealed that sourdoughs without Sc. cerevisiae exhibited significantly higher levels of hardness, chewiness, and cohesiveness. The stickiness of breads was most pronounced in those produced with wheat sourdough, Sc. cerevisiae, and Lb. plantarum. Conversely, samples containing wheat, oat, Lb. plantarum, and Sc. cerevisiae with varying wheat flour ratios (100%, 95%, and 85%) showed no stickiness. SEM analysis showed incorporating into bread with oat flour led to larger porosity. HunterLab measurements indicated that breads with sourdough of wheat, oat, Lb. plantrum, and Sc. cerevisiae had the highest values of parameters a*, b*, and ΔE, 11.2-11.7, 34.5-35.35, 0.52-0.58, respectively, while yeast-free breads exhibited the highest L* value 72.3-72.9. Sensory evaluations indicated that breads produced with sourdough of wheat, oat, Lb. plantarum, and Sc. cerevisiae received the highest overall scores for taste, aroma, texture, appearance, and total acceptance from evaluators. Conversely, samples lacking yeast received the lowest scores. Therefore, the optimal bread formulation involved using sourdough composed of wheat, oat, Lb. plantarum, and Sc. cerevisiae with up to a 10% replacement of wheat flour with oat flour.