Мicroflora of spontaneous fermentation sourdoughts and their influence on the properties of bread
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.