In the context of food chemistry, how does using whole wheat flour as a substrate affect the fermentation process in a sourdough starter?
- Whole wheat flour provides additional enzymes and nutrients, such as phosphates and vitamins, which enhance the activity of yeast and bacteria involved in fermentation.
- Whole wheat flour introduces excessive moisture, which inhibits the fermentation process by diluting the concentration of active microorganisms.
- Whole wheat flour contains compounds that are detrimental to yeast and bacterial growth, thereby impeding the fermentation process.
- Whole wheat flour's high starch content causes a decrease in acidity, which results in a less effective sourdough starter.