Influence of Wet and Dry Sourdough from Pigeon Pea (Cajanus cajan L. Huth) on the Characteristics of Wheat Bread

This study investigates the potential of pigeon pea as a gluten-free alternative in sourdough production. Sourdough was prepared by mixing ground pigeon pea and water at a 1:1 ratio, followed by daily feeding with a ratio of 1:2:2 (g/g) (water:sourdough:pigeon pea flour) for 10 days and dried at 30 °C for 24 h. Wet sourdough was used to make wheat bread with sourdough:wheat flour ratios of 1:4, 1:6, 1:8, 1:10, and 1:12 (g/g) and proofing temperature variations at room (30 °C) and cool temperature (20 °C). The results showed that the bread with ratio 1:4 using a wet sourdough had a high specific volume with low cell density and texture among all ratios. Thus, a ratio of 1:4 was chosen to produce bread using dry sourdough. Bread made with dry sourdough showed lower specific volume, higher cell density and increased hardness. Furthermore, various unique volatile compound profiles have been developed, with the pigeon-pea-sourdough dough (PS-dough) 1:4 having the highest alcohol, acid, and hydrocarbons; pigeon-pea-sourdough bread (PS-bread) 1:4 having the highest isovaleraldehyde; and fresh pigeon-pea-sourdough (Fresh-PS) having the highest ethyl acetate. These results indicate that wet PS has potential as a functional ingredient in wheat bread production. The study also suggests that pigeon pea could be a promising alternative for gluten-free sourdough production. © 2025, Walailak University. All rights reserved.