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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation
Francesca Venturi, Sanmartin C, Taglieri I, Nari A, Andrich G and Zinnai A
University of Pisa, Italy
When used in optimized proportions, sourdough can improve volume, texture, flavor, nutritional value of bread and increase
the shelf life by retarding the staling process and protecting bread from mould and bacterial spoilage. In this context, the
objective of the paper is twofold: a) to verify the influence of different baking procedures adopted by different artisanal bakerieson
the sourdough composition and performance; b) to determine if and how the operating conditions adopted can affect the chemical
composition and the sensory characteristics of the bread. The preliminary results obtained indicate that chemical composition of
sourdough and bread, as well as sensorial expression of corresponding bread, might be greatly influenced by the operating conditions
adopted during baking. In particular, when the activity of hetero lactic bacteria was promoted (Fermentation Ratio FR  3.0), the
bread showed the worst sensorial expression in terms of taste and structural characteristics of the crumb.
Biography
Francesca Venturi has completed her 1st PhD from the Scuola Superiore Sant'Anna, Pisa. She is a Researcher in Food Technology of Pisa University. In 2008, she
received a "Special Mention" at "Montana Premium" for Food Science Research (with her colleague Zinnai A). She published more than 90 papers in journals or
volumes and serving as a referee for ACS journals. She is the author of two original patents of Pisa University. She was invited speaker and part of the Organizing
Committee for several conferences organized by OMICS in past years.
Francesca Venturi et al., J Food Process Technol 2016, 7:12 (Suppl)