Overview of Sourdough Technology: from Production to Marketing

Siepmann, Francieli Begnini; Ripari, Valery; Waszczynskyj, Nina; Spier, Michele Rigon

doi:10.1007/s11947-017-1968-2

Cited by 111 publications

(77 citation statements)

References 154 publications

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“…Sourdough fermentation processes can be classified into three types based on the method of inoculation: (a) spontaneous fermentation with refreshment (also called backslopping); (b) fermentation initiated by the addition of a starter culture; and (c) a mixed process in which sourdough is initiated with a starter culture and propagated by traditional backslopping (De Vuyst et al, ). The type I of sourdough fermentation process is usually conducted at room temperature (20–30°C) and leads to production of a firm dough (Siepmann, Ripari, Waszczynskyj, & Spier, ). The diversity and stability of the microbial consortia in sourdoughs are influenced by the microbial and chemical compositions of the raw materials, by interactions between microorganisms, and by various fermentation parameters, including temperature, inoculum size, dough yield, and fermentation time (Bessmeltseva, Viiard, Simm, Paalme, & Sarand, ).…”

Section: Introductionmentioning

confidence: 99%

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

et al. 2020

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Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity during backslopping of spontaneous sourdoughs prepared from wheat, spelt, or rye wholemeal flour. Culture‐dependent analyses showed that the number of LAB (109 CFU/ml) was higher by three orders of magnitude than the number of yeasts (106 CFU/ml), irrespective of the flour type. These results were complemented by next‐generation sequencing of the 16S rDNA V3 and V4 variable regions. The dominant phylum in all sourdough samples was Firmicutes, which was represented exclusively by the Lactobacillales order. The two remaining and less abundant phyla were Proteobacteria and Bacteroidetes. The culture‐independent approach allowed us to detect changes in microbial ecology during the 72‐hr fermentation period. Weissella sp. was the most abundant genus after 24 hr of fermentation of the rye sourdough, but as the process progressed, its abundance decreased in favor of the Lactobacillus genus similarly as in wheat and spelt sourdoughs. The Lactobacillus genus was dominant in all sourdoughs after 72 hr, which was consistent with our results obtained using culture‐dependent analyses. This work was carried out to determine the microbial biodiversity of sourdoughs that are made from wheat, spelt, and rye wholemeal flour and can be used as a source of strains for specific starter cultures to produce functional bread.

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Section: Introductionmentioning

confidence: 99%

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

et al. 2020

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“…The starter culture preparation: Starter culture (used as fresh dough starter) was prepared by Sourdough Type II process [22], for propagating sourdough with starter culture from: 1) native microflora containing, sourdough starter, that was propagated in the flour naturally; 2) a sourdough starter, made and propagated with an added starter flour (dry, contained pure cultures for San Francisco bread), supplied by Sourdough International, Idaho, USA, as comple-…”

Section: Raw Materials and Dough Preparationmentioning

confidence: 99%

“…A microbiota development for sourdough is known to be a deciding factor in fermentation, especially when using pure culture dough starter [34]. The starter dough favours the growth of lactobacilli over the yeast growth, a characteristic feature, when pH values are observed to be >4.5 in the final sourdough, used for bread, and L. sanfranciscensis, in particular, does not grow below pH 3.8 [22]. Such a pH environment of sourdoughs, formed after 7 th day, indicated predominance of lactic bacterial activity.…”

Section: Changes In the Ph Titratable Acidity And Total Solid Contenmentioning

confidence: 99%

Fermentation of Multigrain Dough – An Approach to Reduce Glycemic Index for Healthy Bread

Singh

Sethi

Gupta

et al. 2019

EUREKA: Life Sciences

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The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads. The fermentation process of breads from mixed flours is one way, reported to reduce the glycemic index as compared to white bread. In this paper, we have discussed the use of (autochthonous) native culture vs pure culture use, in fermentation to prepare a starter culture sourdough by propagative fermentation. Since such a dough is incorporated in the sourdough bread making process (1:3), by the initial process of intermittent back-slopping (at intervals of 3.5 and 7 days) to propagate sourdough with a starter culture, as a part of the process, we observed the reduction in glycaemic index of the sourdough itself to as low as GI=40, at 3rd day of fermentation when the pure consortium and at 5th day of fermentation GI=43, when the native consortium was used. The sourdough process is thus an essential tool, aimed to make healthy breads, as it is incorporated as an ingredient in the process, to make sourdough bread.

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“…Specifically, the advantages of sourdough are the production of breads with (i) higher nutritional value (minerals, free amino acids, and protein bioavailability), (ii) enhanced palatability, (iii) superior organoleptic characteristics (increased production of desirable volatile compounds), and (iv) increased shelf life (lower staling rate, high resistance to rope and mold spoilage) [1]. Sourdough is a food matrix with a complex microbial load that can be composed by lactic acid bacteria (LAB), acetic acid bacteria, and yeasts [2]. Consequently, its microbiological stability is critical and should be controlled in industrial production.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making

Plessas

Mantzourani

Bekatorou

2020

Foods

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In the present study, a novel Pediococcus pentosaceus SP2 strain, recently isolated from kefir grains, was evaluated as a starter culture in sourdough bread making. The novel starter was applied in fresh, freeze-dried, and freeze-dried immobilized (on wheat bran) form. The type of culture (fresh, freeze-dried, immobilized cells) influenced the bread characteristics. Specifically, the application of freeze-dried immobilized cells led to higher total titratable acidity (TTA) values (9.81 mL NaOH N/10), and the produced bread presented higher resistance to mold and rope spoilage. Moreover, the produced sourdough breads were significantly better in terms of pH, TTA, organic acids content, and resistance to mold and rope spoilage, compared to breads made with a commercial, wild microbiota, sourdough. The organic acids content was also significantly higher than the commercial sourdough sample (2.93 g/kg lactic acid; 1.01 g/kg acetic acid). Determination of volatile compounds through solid-phase microextraction (SPME) gas chromatography/mass spectrometry (GC/MS) analysis and sensorial assessments indicated no significant differences between the tested sourdough breads.

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Overview of Sourdough Technology: from Production to Marketing

Cited by 111 publications

References 154 publications

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Fermentation of Multigrain Dough – An Approach to Reduce Glycemic Index for Healthy Bread

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making

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