To improve the processing and edible quality, whole wheat bread was prepared with whole wheat sourdough which was fermented by seven strains of lactic acid bacteria. The effects of different fermentation types of lactic acid bacteria on the baking quality, aging characteristics, and nutritional value of whole wheat bread were investigated. The results showed that compared with naturally fermented sourdough, the specific volume of whole wheat bread prepared with sourdough fermented with facultatively heterofermentative (FHe-type) Lactobacillus plantarum increased by 4.3%, while the baking loss, hardness, and aging rate decreased by 10.1%, 17.2% and 44.11%, respectively. At the same time, it also has positive effects on bacteriostasis and shelf-life extension. The total amino acid content increased by 5.51%, and protein chemical score was the highest. The antioxidant capacity was strong, increased by 70.69% compared to the control group. Therefore, the whole wheat sourdough which can be used as starter culture agent, fermented by FHe-type L. plantarum, can significantly improve the quality of whole wheat bread, and provide theoretical basis and production guidance for the subsequent industrial production of whole wheat bread.
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