Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline
A 5% salt solution was used to make sponge dough from wheat flour. We devised a new starter (wheat flour saline culture) by adding 5% saline to wheat flour and incubating it for 24 h. The dough’s rise was enhanced by adding wheat flour saline culture to the dough: after two hours, the dough volume i...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/4/206 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849715091411304448 |
|---|---|
| author | Naganori Ohisa Kazuto Endo Toshikazu Komoda |
| author_facet | Naganori Ohisa Kazuto Endo Toshikazu Komoda |
| author_sort | Naganori Ohisa |
| collection | DOAJ |
| description | A 5% salt solution was used to make sponge dough from wheat flour. We devised a new starter (wheat flour saline culture) by adding 5% saline to wheat flour and incubating it for 24 h. The dough’s rise was enhanced by adding wheat flour saline culture to the dough: after two hours, the dough volume increased by 20–30% compared to the control. Furthermore, the specific volume of the bread increased from 2.25 cm<sup>3</sup>/g in the control to 2.73–3.47 cm<sup>3</sup>/g when sugar or other auxiliary ingredients were not added to it. Wheat flour saline culture contained a large number of halotolerant bacteria. The addition of wheat flour saline culture increased the air bubble size and specific volume of the bread. |
| format | Article |
| id | doaj-art-e3655e8bfcce43d3acee9912ac95501b |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-e3655e8bfcce43d3acee9912ac95501b2025-08-20T03:13:30ZengMDPI AGFermentation2311-56372025-04-0111420610.3390/fermentation11040206Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% SalineNaganori Ohisa0Kazuto Endo1Toshikazu Komoda2Yamagata Integrated Agricultural Research Center, 6060-27 Minorigaoka, Yamagata 990-2372, Yamagata, JapanYamagata Integrated Agricultural Research Center, 6060-27 Minorigaoka, Yamagata 990-2372, Yamagata, JapanSchool of Food Science and Technology, Miyagi University, 2-2-1 Hatatate, Taihaku-ku, Sendai 982-0215, Miyagi, JapanA 5% salt solution was used to make sponge dough from wheat flour. We devised a new starter (wheat flour saline culture) by adding 5% saline to wheat flour and incubating it for 24 h. The dough’s rise was enhanced by adding wheat flour saline culture to the dough: after two hours, the dough volume increased by 20–30% compared to the control. Furthermore, the specific volume of the bread increased from 2.25 cm<sup>3</sup>/g in the control to 2.73–3.47 cm<sup>3</sup>/g when sugar or other auxiliary ingredients were not added to it. Wheat flour saline culture contained a large number of halotolerant bacteria. The addition of wheat flour saline culture increased the air bubble size and specific volume of the bread.https://www.mdpi.com/2311-5637/11/4/206wheat flour5% salinehalotolerant bacteriabreadspecific volume |
| spellingShingle | Naganori Ohisa Kazuto Endo Toshikazu Komoda Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline Fermentation wheat flour 5% saline halotolerant bacteria bread specific volume |
| title | Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline |
| title_full | Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline |
| title_fullStr | Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline |
| title_full_unstemmed | Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline |
| title_short | Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline |
| title_sort | preparing sponge dough for making bread using wheat flour cultured in 5 saline |
| topic | wheat flour 5% saline halotolerant bacteria bread specific volume |
| url | https://www.mdpi.com/2311-5637/11/4/206 |
| work_keys_str_mv | AT naganoriohisa preparingspongedoughformakingbreadusingwheatflourculturedin5saline AT kazutoendo preparingspongedoughformakingbreadusingwheatflourculturedin5saline AT toshikazukomoda preparingspongedoughformakingbreadusingwheatflourculturedin5saline |