INFLUENCE OF FLOUR, BACTERIAL STARTER AND BREADMAKING STAGES ON TOTALSTARCH, SUGARS AND LOW-MOLECULAR-WEIGHT DEXTRINS

Wheat flours and bacterial starters were used in sourdough and straigh t breadmaking processes. The effect of the processing stage on levels of starch, sugars and low-molecular-weight dextrins (LMWD) with degree s of polymerization (DP) 3-7 were studied. The breadmaking step and ty pe of flour affected the majority of the variables. The type of microo rganism influenced only sugar contents. In factor analysis, the first two factors correlated with LMWD and the third factor with starch. Sou rdough and fermentation mainly influenced changes in LMWD; baking did not result in further differences. Sourdoughs and unfermented doughs h ad the greatest amounts of monosaccharides, whereas fermented doughs a nd breads had the highest levels of dextrins with DP 3-5. The type of wheat was more significant than the flour extraction rate in governing LMWD.