The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread

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Abstract
Summary: The effects of the type of wheat flour (white or dark), fermentation temperature (25°C or 30°C) and origin of starter (bakery A compared with bakery B) on acid production and bread properties were examined in a factorial design. The type of flour was the most important factor; with dark flour (ash content 1.64%) the acetic acid concentration in the bread was almost double that from white flour (ash content 0.86%); lactic acid was 30 to 50% higher. Acid production increased as fermentation temperature increased to 30°C, but was not influenced by the origin of the starter.Loaf specific volume decreased with acid concentrations, but souring lengthened the mould‐free time from 4 days to 5 to 8 days or more as acidity increased. Sour wheat bread had a characteristic taste. Those with higher acidity values were more bitter and pungent.Rye sour and rye sour bread production technology could also be utilized in white bread making.

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