THE EFFECTS OF HYDRATION LEVELS AND FERMENTATION TIME ON THE CRUMB STRUCTURE AND FLAVOR PROFILE OF ARTISAN SOURDOUGH

Abstract

This study investigates the combined effects of hydration levels and fermentation time on the crumb structure and flavor profile of artisan sourdough bread, aiming to identify optimal conditions for superior quality and sensory appeal. Using a 3 × 3 factorial design, doughs were prepared at three hydration levels (65%, 75%, and 85%) and three fermentation durations (6, 12, and 18 hours). The resulting loaves were analyzed for crumb structure, texture, chemical composition, and sensory attributes. Image analysis and texture profile assessment revealed that increasing hydration significantly enhanced porosity, mean cell area, and elasticity, while reducing hardness and chewiness. Chemical and GC–MS analyses indicated that moderate fermentation (12 hours) yielded a balanced ratio of lactic to acetic acids, contributing to improved flavor complexity and aroma intensity. Sensory evaluation confirmed that sourdough prepared at 85% hydration and 12-hour fermentation achieved the highest acceptability scores for sourness, crust flavor, and overall preference. The interaction between hydration and fermentation demonstrated a synergistic influence on both physical and sensory characteristics, as supported by 3D response surface and radar chart analyses. These findings suggest that optimal hydration and fermentation management can enhance microbial performance, texture quality, and flavor development in artisan sourdough. The study provides valuable insights for bakers and food technologists seeking to refine traditional sourdough processes through scientific optimization.