Figure 6.

Wheat flour fermentation and bread making. In the top row, fermentation of the wheat flour dough uninoculated (− yeast cells) and inoculated (+) with the yeast W. anomalus ME1 strain or S. cerevisiae Hércules strain is shown. The number above the dough indicates the height reached, and the black line is the initial position of the dough. The left-hand image was taken at the end of fermentation (24 h) and the other two when the dough reached the maximum rise, the W. anomalus-inoculated dough at 14 h and the S. cerevisiae-inoculated at 10 h. The bread obtained from the fermented dough is shown in the photographs of the middle (after baking) and bottom (after slicing).