Factorial Assessment of Flour-Fraction Composition and Sourdough Level for Mechanically Aerated Triticale Bread Without Added Commercial Baker’s Yeast

Mechanically aerated triticale bread offers a way to create crumb porosity without adding commercial baker’s yeast, but its performance depends strongly on flour dispersion and dough acidification. This study evaluated the combined effects of milling mode, flour-fraction composition, and raisin-derived sourdough level in bread made from the Kazakh winter triticale cultivar ‘Kozha’. A 23 full-factorial design comprised eight directly observed treatments combining 5 or 15% sourdough, 35 or 50 Hz disintegrator frequency, and 10 or 30% CD1-milled flour. Bread volume ranged from 410 to 433 cm3/100 g flour, with the highest observed value at 5% sourdough, 50 Hz, and 10% CD1 flour. Dough acidity ranged from 4.0 to 5.0°, total dough deformation from 17.60 to 30.96 mm, finished-bread acidity from 3.0 to 4.6°, and bread moisture from 50.2 to 53.2%. Because replicate-level center-point data required to estimate experimental error are unavailable, the study is presented strictly as a descriptive empirical assessment of the eight observed factorial treatments; regression equations, response-surface analyses, F-tests, and goodness-of-fit statistics are not reported. The raisin-derived starter was spontaneous and not microbiologically identified; the product is therefore described as bread without added commercial baker’s yeast. The results provide laboratory-scale evidence of treatment-dependent technological variation and identify combinations that warrant confirmation in future replicated experiments.