In this study, pea powder and its water extract were added in percentages (1, 1.5 and 2.5.2%) of the weight of the flour prepared to prepare the dough mixture to the prepared sourdough with 1% yeast and different densities: high density containing 70% And medium density contains 50% of the total amount of the total flour, and the low density contains 30% of the flour prepared for the final dough, with multiple fermentation times (2 hours, 4 hours and hours), and study the effect of previous additions to the sour dough, in terms of fermentation strength and the raising strength of the dough, It was found that the addition of water extract of peas flour at the rate of 2% was The best results were obtained in terms of the low time of the strength of the advancement when preparing the high density sour dough fermented for 2 hours. The baking experiment was conducted according to the best indicators of additions. The bread prepared on a high density sour dough was fermented for 2 hours,and adding 2% pea powder was the best than prepared bread in this way without adding.
Al-Baath University Journal.
2018.
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