The Effect Of Traditional Sourdough Starter Culture And Involved Microorganisms On Sensory And Nutritional Quality Of Whole Wheat Bread

Consumers wish to have a wide range of foods that are nutritious and flavorful and have longrnshelf life without added preservatives. The objective of this work was to study the effect producedrnon whole wheat bread by using natural sourdough starter culture. pH and acidity of naturalrnsourdough starter culture were measured after 72 hrs of fermentation and sourdough after 24rnhrs of fermentation pH and acidity of sourdough bread and commercial yeast bread werernanalyzed. Sensory characteristics and nutritional value of wheat sourdough bread andrncommercial yeast bread were analyzed. Microfilora of natural sourdough starter culture andrnsourdough throughout fermentation were also analyzed. Proximate composition of wheat flourrnwas analyzed. Traditional sourdough and commercial yeast bread were evaluated for theirrnacceptability by semi-trained panelists using 9-point hedonic scale. Decreased pH of sourdoughrnto /4.0/ leads to phytate phytate degradation and as a result phytate content in wheat flour whichrnis 20.1% Phytic acid in mg/100g was reduced to 6% Phytic acid in mg/100gsourdough bread.rnThe traditional sourdough bread did not show mould growth after four days storage at roomrntemperature while commercial yeast bread showed. Among the sensory attributes tested byrnpanelists, aroma is significantly (p

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