Cereals fermentation

It is known that if we take other cerealB, such as barley, rye, oats and rice, and start fermentation with brewers yeast, the process will be continuous if we furnish Ike yeast with new food. But if we should use wheat flour and brewers yeast in place of the above cereals, fermentation would commence, but there would be only one rising and then it would cease, due to the toxicity of the proteins of wheat. 

Nout, M. J. (2009). Rich nutrition from the poorest - cereal fermentations in Africa and Asia. Food Microbiology, 26, 685-692. 

Poutanen, K., Flander, L., Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26, 693-699. 

Traditional cereal fermented foods as sources of functional microorganisms... 

Microbial ecology of cereal fermentations. Trends in Food Science and Technology, 16, pp. 4-11. 

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