The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occurred in the RS50 group. The microstructure of the control bread was rougher and contained more ungelatinized starch particles than bread made with sourdough. The overall acceptability and flavor of bread made using sourdough with the 150 g/L syrup solution was found to be significantly better than the control bread made using commercial yeast. The experimental results show that using a 150 g/L syrup solution and raisins as a natural starter culture helps to produce better quality bread.

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