[The microflora of sourdough. XIX. The effect of temperature and dough yield on the proteolytic effect of lactic acid bacteria in sourdough].
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.
D000596:Amino Acids / Q000378:metabolism; D001939:Bread / Q000032:analysis*; D005516:Food Microbiology; D006358:Hot Temperature; D007778:Lactobacillus / Q000201:enzymology*; D010447:Peptide Hydrolases / Q000378:metabolism*
D000596:Amino Acids; D010447:Peptide Hydrolases
Die Mikroflora des Sauerteiges. XIX. Mitteilung: Der Einfluss von Temperatur und Teigausbeute auf die proteolytische Wirkung der Milchsäurebakterien des Sauerteiges.