Importance of sourdough fermentation on the bakery products quality: preliminary investigation of typical regional bread "Coppia Ferrarese IGP"

The most important ingredient in the "Coppia ferrarese" bread (IGP) production is the sourdough which is taken from the dough of the previous process. The proofing system is an essential step in the bread making technology in providing a link between the bubble structure, created in the mixer, and the final baked loaf structure. Chemical-physical analysis on dough and bread, made with different ingredient and technology, were performed in order to asses the quality of the final product. Significant differences were found between the dough and bread which were made using commercial compressed yeast and those prepared using sourdough. Moreover good relationship were found between sensory and mechanical parameters that are considered as bread quality indicators.