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Article: Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs
- Article from:
- Cereal Chemistry
- Article date:
- September 1, 2004
- Author:
CopyrightCopyright American Association of Cereal Chemists Sep/Oct 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The aim of this work was to study the influence of process parameters and the starter culture on the characteristics of wheat sourdough by using response surface methodology. Influence of fermentation temperature (16-32°C), ash content of flour (0.6-1.8%), and fermentation time (6-20 hr) were considered as independent factors and their effects were studied in sourdough fermented with Lactobacillus plantarum, L. brevis, Saccharomyces cerevisiae, or with a combination of yeast and lactic acid bacteria. Formation of acidity, free amino acids, and volatile compounds were considered the main responses. A possibility to enhance formation of potential flavor compounds and precursors ...