EFFECT OF PROCESSING CONDITIONS ON THE BREADMAKING PERFORMANCE OF DEHYDRATED STARTERS FOR WHITE BREAD

Different processing conditions, temperature (25-degrees and 30-degree s), dough yield (150, 200 and 240) and yeast addition (yes/not) were a pplied to prepare wheat flour sour doughs (SD). The SD were inoculated with three dehydrated starters containing Lactobacillus plantarum (DS 1), L. brevis (DS2) and a mixture of both (DS3), supported on a wheat flour matrix. Fermentative activity, quality and shelf life of resulti ng breads were evaluated. For each DS the highest bread scores corresp onded to SD fermented at 30-degrees-C, dough yield 240 and without yea st. These conditions also gave the greatest acidification levels (lact ic acid and total titratable acidity) in SD, bread dough and bread. Am ong the DS used the mixture of L. plantarum and L. brevis gave the bes t results.