MONITORING OF pH VALUES DURING FERMENTATION OF BREAD DOUGH WITH ADDITION OF SOURDOUGH

Sourdough is a semi-product which has been usually used as a starter during fermentation of bread dough. The aim of this study was to determine the influence of three parameters of sourdough fermentation (temperature, water content and type of flour) on the rate of pH value during fermentation of bread dough. Twelve fermentations of sourdough were conducted according to the following experimental design: at three fermentation temperatures (25, 30 and 35 °C), two types of flour (T-400 and T-1100) and two different water contents in THE mixture were used. Each prepared sourdough was added to the mixture for bread dough preparation. Different rates of change in pH per minute (RCpH) for all analyzed samples were determined. The obtained results showed that all of three parameters of sourdough preparation influenced RH during fermentation of bread dough. However, the highest influence on RCpH during fermentation of bread dough had incubation temperature.