Study of organic acid accumulation in type 1 wheat sourdoughs and long-fermentation type 0 sourdoughs

The role of organic acids in bakery technology is complex and multifaceted. They are synthesized by yeast and lactic acid bacteria during the fermentation of starters, sourdoughs, and dough. The variety and quantity of organic acids produced depend on the composition of the semi-finished product, the microbial strains present, and the fermentation conditions (semi-finished product moisture content, fermentation temperature, etc.). The aim of this study was to evaluate the spectrum and level of organic acid accumulation in the main semi-finished products of artisanal type 1 wheat sourdoughs and long-fermented type 0 sourdoughs. The subjects of the study were type 1 wheat sourdoughs and long-fermented type 0 sourdoughs (liquid with a DY200 and thick with a DY160). Long-fermented type 0 sourdoughs were prepared similar to European poolish and biga. The starters were grown from scratch and, after stabilization of their biotechnological parameters, were transferred to a modified nutrient mixture containing tomato serum and/or amaranth flour. The starters were selected for study after nine months of continuous growth on the modified nutrient mixture. Organic acids (lactic, acetic, malic, tartaric, succinic, and citric) were determined using high-performance liquid chromatography on a Shimadzu LC-2030C 3D Plus instrument. The obtained results contribute to a better understanding of the role of type 1 sourdoughs and type 0 sourdoughs in shaping the organoleptic and physicochemical characteristics of bakery products. Dependences between the qualitative and quantitative composition of organic acids on the recipes for semi-finished bakery products and their preparation conditions are noted. Further research is required to establish the relationship between the accumulation of organic acids in type 1 sourdoughs containing tomato serum and/or amaranth flour and the qualitative composition of the sourdoughs microbiome.