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 compoun ds in wheat sourdoughs was investigated in sourdoughs fermented with f our strains of lactic lactic acid bacteria. The acidification of the s ourdoughs 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 flav our compounds, including acetic acid, in the sourdoughs depended prima rily on the starter culture used. An intel action between the starter culture and the flour type was observed for some of the flavour compou nds, however. The flour type had a significant effect on the productio n of ethyl acetate and ethanol in sourdoughs fermented with heteroferm entative cultures, with the highest amounts detected in sourdoughs mad e from wholemeal flour and low-grade flour.