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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.
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