Abstract: | During fermentation of sour dough the flour proteins are degraded. The proteolysis depends not only on lactic acid bacteria (Lactobacillus plantarum, L. brevis ssp. lindneri, L. fructivorans) but also on the conditions of fermentation of the sour dough. An increase of temperatures between 25 degrees C and 35 degrees C causes an increase in the amino acid content. The water content of the dough (T.A. 150/T.A. 210) influences the proteolytic activity of the bacteria to a lesser degree. |