In this study, dough was prepared by indirect method or double phase (sourdough), within, sourdough was prepared by three ways according to its density, which are, liquid, medium density, and high density, with 2-3-4 hours for fermentation time. It was noticed that high density fermented sourdough had shown the highest value of fermentation force. Also, at four hours of fermentation time of fermented sourdough, and with its three kinds, it showed a decrease in fermentation force lower than that found at three hours of fermentation time. After that, malt was added by ratio of 0.2% -0.4% -0.6% -0.8%-1% of weight of wheat used, sourdough was left 2-3 hours for fermentation, then, tests of fermentation force and raising force were done for all samples with and without adding malt. At last, baking experiment was done for all samples.
An increase in fermentation force and a decrease in raising time of dough were shown when malt was added until 0.8%, and the energizing percent when malt was added, through the first hour of fermentation, was about 20%. Also volume of formed CO2 of samples fermented for three hours was greater than that for two hours of fermentation time, so as the raising time was decreased, thus, we can consider that dough prepared from fermented sourdough with three hours of fermentation time was the best as for gas forming and yeast activity. Furthermore, it was showed that as fermentation time of fermented sourdough was increased, the produced bread moisture was decreased, but its acidity was increased, this was for all three kinds of fermented sourdough, and the produced bread properties was improved by adding malt to the three kinds of fermented sourdough.
Al-Baath University Journal.
2018.
Acceleration of Sourdough Maturation to Produce Arabic Bread by Using Malt
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