The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread

Summary The effects of the type of wheat flour (white or dark), fermentation temperature (25°C or 30°C) and origin of starter (bakery A compared with bakery B) on acid production and bread properties were examined in a factorial design. The type of flour was the most important factor; with dark flour (ash content 1.64%) the acetic acid concentration in the bread was almost double that from white flour (ash content 0.86%); lactic acid was 30 to 50% higher. Acid production increased as fermentation temperature increased to 30°C, but was not influenced by the origin of the starter. Loaf specific volume decreased with acid concentrations, but souring lengthened the mould‐free time from 4 days to 5 to 8 days or more as acidity increased. Sour wheat bread had a characteristic taste. Those with higher acidity values were more bitter and pungent. Rye sour and rye sour bread production technology could also be utilized in white bread making.