The use of modern fermentation techniques in the production of traditional wheat bread

A traditional Czech bakery white bread product is commonly made with directly mixed dough the addition of yeast. In order to be able reduce salt content final without compromising its acceptability consumers, was prepared pre-ferments and wheat sourdoughs. The aim deepen flavour background thus have a positive effect on sensory properties. Wheat sourdoughs were tested using starter cultures matured under different conditions. resulting products both sensorially by means precise physical methods.