Quality indexes of spontaneous flora sourdough of different flours

Abstract

Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological and physico-chemical quality indicators of sourdough of 3 types of flours: wheat, soryz (sorghum oryzoidum) and rye. It was established that all the parameters of the examined samples fell within the limits of the values which were stipulated in the specialized literature for sourdough with spontaneous flora.