Moroccan Journal of Agricultural and Veterinary Sciences

Vol. 11 No. 4 (2023): (December 2023)
Nutrition and Food Technology

Predicting the titratable acidity of fresh sourdoughs and monitoring their biochemical stability during the refreshing process: Experimental approach

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  • Anas RAFFAK,
  • Youssef CHAFAI,
  • Arwa EL MERDI,
  • Allal HAMOUDA,
  • Amina OUAZZANI TOUHAMI,
  • Majid MOUNIR
Anas RAFFAK Département des sciences alimentaires et nutritionnelles, filière des Industries Agricoles et Alimentaires, Institut Agronomique et Vétérinaire Hassan II, Rabat, Maroc
Youssef CHAFAI Département des Génie des procédés et de Technologie Alimentaire, filière des Industries Agricoles et Alimentaires, Institut Agronomique et Vétérinaire Hassan II, Rabat, Maroc
Arwa EL MERDI Département des sciences alimentaires et nutritionnelles, filière des Industries Agricoles et Alimentaires, Institut Agronomique et Vétérinaire Hassan II, Rabat, Maroc
Allal HAMOUDA Département de statistiques et informatiques, Institut Agronomique et Vétérinaire Hassan II, Rabat, Maroc
Amina OUAZZANI TOUHAMI Département de biologie, Faculté des Sciences, Université Ibn Tofaïl, Kénitra, Maroc
Majid MOUNIR Département des sciences alimentaires et nutritionnelles, filière des Industries Agricoles et Alimentaires, Institut Agronomique et Vétérinaire Hassan II, Rabat, Maroc

Published 2023-12-15

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Abstract

The stability of fresh breadmaking sourdoughs over time is a major concern for professionals. Three main biochemical parameters (pH, TTA and conductivity) of five traditional fresh sourdoughs of different compositions were monitored over a two-month period during refreshments. Monitoring of these parameters showed that average Total Titrable Acidity (TTA) values evolved in the range of 0.16 to 0.28 ml/day, while pH remained relatively stable during the first twenty days, and after a four-day break without refreshments, an increase in the range of 14 to 17% was recorded. Average starting conductivity values ranged from 0.96 to 2.13, with a fairly pronounced increase (60%) for sourdough L19 and a small one (13%) for the other sourdoughs. Statistical models for predicting TTA as a function of pH and conductivity have been developed to avoid the usual tedious analysis of TTA and to estimate its value in real time. In order to predict TTA independently of sourdough composition, a common equation involving the mean values of the five sourdoughs was also obtained (TTA = 9.18*pH + 17.2* Conductivity - 40.8; with R2 = 87.9%).

Keywords: Sourdoughs, refreshing, bread-making, acidity prediction

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References