COMPARISON OF WHEAT FLOURS FROM DIFFERENT EUROPEAN COUNTRIES IN MICROBIOLOGICALLY STARTED BREADMAKING PROCESSES

Ten selected EU flours of different extraction rates were used in a sourdough process started with two frozen lactobacilli cultures from Lactobacillus brevis or L. plantarum. Interactions among process conditions, classification of samples according to their functional properties, and the most significant grouping variables were determined. Samples were characterized according to acidification properties, fermentative and theological characteristics of doughs, and physicochemical and sensory attributes of breads. Flour significantly influenced the majority of analytical variables. Some acidification properties and theological parameters depended on both type of flour and strain of microorganism. Three factors accounted for 70% of the variability of the data. The first factor was strongly related to sensory attributes of breads, density and texture. The second factor was mainly determined by energy in extensigraph. Finally, acidification properties of breads had the heaviest loadings in the third factor. Some flours had very distinctive characteristics and grouped separately.