STARTER FUR LAGERFAHIGE 1-STUFIGE WEIZENSAUERTEIGE

Abstract

Wheatbreads and rolls without souring baking agents have a self acid degree (total titrable acid to pH 8.5) about 2 and a pH-value about 6 units. The addition of sourdough to wheat baking improves the extensibility of gluten and thus the baking quality. Different starter cultures without yeast produce different quantities of co, in the phase of accelerating and exponential growth of bacteria. These differences depend on the lactic acid cultures. The co, produced during a stirred fermentation inhibits mould. Different ash contents of flourtypes induce different acid degrees in sourdoughs. Acid degrees and ash contents correlate linear in the range of 0,5 % to 1,7 % ash/drysubstance. Fluid sourdoughs are longer storable at room temperature than firm ones because they contain less fermentable carbohydrates. Lactic and acetic acid as well as ethanol are formated faster. Sourdoughs with a yield of 200 % contain only a small amount of fermentable carbohydrates. During the interrupted or retarded fermentation more acid is developped due to the activity of the lactic acid bacteria, thus the part of sourdough has to be reduced between 10 % and 20 % from the original formula. In comparison to conventional produced bakings, wheat sourdough effects a stronger aromatic flavour. If desired, a sourish taste is achieved by rising the amount of sourdough. Baking volume and crumb elasticity of directly produced rolls are equal to sourdough rolls. Using wheat sourdough it is generally possible to interrupt the dough fermentation at -7°C or to retard it at +3°C or by reducing the amount of yeast to 1 %. Formulas for wheat sourdough processings are available.