RELATIONSHIPS BETWEEN BIOCHEMICAL AND QUALITY-RELATED CHARACTERISTICSOF BREADS, RESULTING FROM THE INTERACTION OF FLOUR, MICROBIAL STARTERAND THE TYPE OF PROCESS

The possible relationships between biochemical characteristics [total starch, sugars, low-molecular-weight dextrins (LMWD), acetic and lacti c acids, soluble solids and crumb-swelling power] and characteristics related to the quality of wheat bread (volume, texture and sensory qua lity scores) have been investigated. Variables influencing the possibl e interactions occurring were the type of flour (white and whole-wheat flours), the starter microorganism (Lactobacillus brevis, L. plantaru m) and the type of process used to introduce the lactobacilli inoculum (sourdough, straight). The main factor explaining variability of data was related to sensory quality attributes and physical characteristic s of the breads. The second factor was related to LMWD and the third t o the acidity and lactic acid content of breads. The first factor perm itted separation of the bread samples into two groups on the basis of flour extraction sate, whereas LMWD allowed differentiation between wh ite breads made with sourdough or straight processes. Cluster analysis included the level of acidity and the lactic acid content as addition al factors grouping control breads (without starter) together with bre ads made using a straight process. The best canonical correlation was established between the physical characteristics of breads and carbohy drates, soluble solids and crumb-swelling power. The first pair of can onical variables between two sets of experimental variables showed a s quared correlation coefficient of 0.986.