The quantitative and qualitative composition of the microflora of spontaneous fermentation sourdoughs obtained on the basis of high-protein wheat, whole-grain wheat, and high-protein wheat with the addition of whole-grain flour was investigated. It was shown that in whole-grain wheat sourdough, the number of lactic acid bacteria exceeded yeast by more than 100 times, and in high-protein wheat sourdough with the addition of whole-grain wheat flour, by 40 times. The smallest number of these bacteria was observed in wheat high-protein sourdough of spontaneous fermentation. The positive effect of yeast microflora of whole wheat flour as a component of spontaneous fermentation starter on accelerating dough fermentation processes and improving the properties of finished wheat bread has been substantiated.
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