Abstract: This study aimed to investigate the effect of whole wheat sourdough, prepared by co-fermentation with Latilactobacillus curvatus (Lc-39) and Wickerhamomyces anomalus (Wa-5), on enhancing the quality of whole wheat bread (WB). Commercial yeast and traditional sourdough were used as controls. The impact of different starter cultures on the baking quality, nutritional value, staling characteristics, and shelf life of WB was investigated. The results indicated that whole wheat sourdough significantly improved WB quality compared with the control groups. Notably, whole wheat sourdough co-fermented with Lc-39 and Wa-5 at a mixing ratio of 5:1, designated E4, had the most pronounced effect in improving WB quality. The resulting bread (E4WB) exhibited a baking loss of 83.13 g and a specific volume of 4.88 mL/g, showing significantly superior baking quality compared with other groups (P < 0.05). In addition, E4WB showed significantly higher levels of total antioxidant capacity (T-AOC), total phenolics, flavonoids, reducing sugars, and amino acids, as well as a higher degradation rate of phytic acid compared with the controls (P < 0.05), pointing to enhanced nutritional content and improved mineral bioavailability. Furthermore, E4WB displayed the slowest staling rate (200.13 g/d) and the longest shelf life, with visible mold appearing only after 12 days of storage at room temperature. Textural analysis revealed that E4WB had significantly lower hardness, chewiness, and adhesiveness, coupled with significantly increased springiness, cohesiveness, and resilience (P < 0.05). Its crumb microstructure was more uniform, characterized by uniform pore size distribution. This study provides a theoretical basis and practical approach for developing whole wheat sourdough co-fermented with lactic acid bacteria and yeast to improve the overall quality of whole wheat bread.

Key words: whole wheat sourdough; Latilactobacillus curvatus; Wickerhamomyces anomalus; co-fermentation; whole wheat bread