AMINO-ACID PROFILES OF FERMENTING WHEAT SOUR DOUGHS

The free amino acid patterns of unfermented and fermented wheat sour d oughs started with Lactobacillus plantarum were related by factor anal ysis to dough yield, ash content of flour, fermentation temperature an d presence/absence of yeast, from data corresponding to a central comp osite design of samples. Individual levels of hydrophobic, acid and ba sic amino acids as well as total amino acid content positively correla ted with extraction rate of flours. The presence of yeast promoted met abolism of histidine, aspartic acid and asparagine, particularly in sa mples made with whole and wholemeal flours. Proliferation of predomina nt amino acids by enzymatic release was more notable at higher ferment ation temperatures and wholemeal samples. Sour doughs with maximum lev els of hydrophobic and basic amino acids were started with no yeast ba cterial cultures, made with whole and wholemeal flours and fermented a t 35-degrees-C.