Effects of flour type and incubation temperature of sourdough on the technological and sensory properties of bread

We evaluated the effect of different flour types and incubation temperatures on sourdough. Eight samples made with starter yeast and four types of wheat flour were maintained at 15 degrees C and 25 degrees C. The study measured the pH levels, microbiological composition, and volatiles in flours, sourdoughs, and breads, as well as conducting sensory analysis and evaluating the technological properties of the breads. The fermentation impacted the pH of the sourdoughs, but it remained within the range for natural yeast. 29 volatiles were detected in the flours, 9 in the yeasts, and 16 in the bread, which were influenced by the fermentation and baking processes. After sensory evaluation the bread made with sourdough from Italian wheat flour and incubated at 15 degrees C demonstrated the highest level of acceptability and purchase intention (78.11%). Notably, this bread stood out due to its elevated levels of volatile compounds responsible for its aromatic quality.