ABSTRACT
The fermentation process during sourdough production depends on several factors-the type of milled product (most popular are wheat and rye) and technology. The term sourdough bread refers to various products: from crispy bread from Scandinavia (Menzel et al. 2012), typical (soft) bread (Andersson et al. 2010) to steamed sourdough from China (Kim et al. 2009). Technology affects the time of microbial activity. For example, some authors described a three-stage procedure as a traditional wheat sourdough bread production process (Paramithiotis et al. 2005). One-stage and twostage methods of wheat sourdough bread production are also used (Gąsiorowski 2004). Four-or fi ve-stage fermentation procedures are used for rye sourdough bread production (Gąsiorowski 1994). The fermentation time of sourdough varies from 2 hr when using a commercial starter (Ostasiewicz et al. 2009) to 144 hr in case of panettone (Brandt 2007; Gänzle 2014) if this product is to be treated as bread. The
1 Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Institute of Food Technology of Plant Origin, Department of Fermentation and Biosynthesis, ul. Wojska Polskiego 31, 60-637 Poznań.
