INFLUENCE OF WHEAT-FLOUR TYPE ON THE PRODUCTION OF FLAVOR COMPOUNDS IN WHEAT SOURDOUGHS

The influence of wheat flour type on the production of flavour compounds in wheat sourdoughs was investigated in sourdoughs fermented with four strains of lactic lactic acid bacteria. The acidification of the sourdoughs and the production of lactic acid were influenced mainly by the flour type, with most lactic acid produced in sourdoughs made from low-grade flour and wholemeal flours. The production of volatile flavour compounds, including acetic acid, in the sourdoughs depended primarily on the starter culture used. An intel action between the starter culture and the flour type was observed for some of the flavour compounds, however. The flour type had a significant effect on the production of ethyl acetate and ethanol in sourdoughs fermented with heterofermentative cultures, with the highest amounts detected in sourdoughs made from wholemeal flour and low-grade flour.