Technological quality of integral sourdough breads submitted to different levels of hydration in autolysis

Abstract

The objective of this work was to evaluate the technological quality of whole sourdough breads produced increasing levels of water insertion in the recipe during the autolysis stage, in order to characterize the Best formulation from the technological point of view. Five formulations of whole sourdough breads werw prepared with different levels of hydration (50%, 60%, 70%, 80% and 90%) being P5, P6, P7, P8 and P9 respectively. Breads were analyzed for expansion índex (IE), specific volum (VE), and hardness. The hidration of the dough affected (P < 0,05) the characteristics of the breads such as IE, VE and hardness. It is concluded that the inclusion of 80% of water in the autolysis process for sourdough can be used as na artisanal production strategy mantaining the technological quality expected for breads.