Sourdough use in Bread Production: Review

Abstract

The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production and extending its shelf life through the enhancement of its flavor, textural and nutritional properties and delaying staling and microbial spoilage. However, the freshness, flavor, and textural quality are still major concerns and areas of development for the bread-making industry. Sourdough technology as a tool for enhancing the quality of pan bread, as discussed and studied by many researchers worldwide from different viewpoints, was reviewed in this article. The increased interest in sourdough-produced bread is a result of consumers’ demand for natural, flavor-intensive bread with good keeping qualities and shelf life to satisfy their quest for a more natural and healthier lifestyle. This review focuses mainly on describing the natural sourdough techniques developed by the conventional and modern approaches over the past decades in the production of healthier bread. The methods used in the production of sourdoughs as well as their effect on the quality of the various bread types are also reviewed.

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

“…Cereal crops contain tocopherol, vitamin B1, and folates concentrated in the seed and bran [ 12 , 39 ], while pseudocereals include retinol, tocopherol, and folate [ 129 ]. Certain strains of LAB are known to synthesize water-soluble vitamins from group B, such as folates B9, riboflavin B2, and vitamin B12 [ 14 , 130 ]. In addition to LAB, specific sourdough yeast strains have shown a significant capability to increase folate levels in rye sourdough [ 8 ].…”

VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES

“…The microbial flora is fed by continuously adding flour and water over a period of 5-15 days. This process is also called "back slopping" or "propagation," and during that time, part of the mixture is discarded (Amr & Alkhamaiseh, 2022).…”

“…Yeast plays a significant role in fermentation, producing more than just carbon dioxide and ethanol; it also creates numerous secondary metabolites that might affect the end product's quality. Alcoholic fermentation is carried out by naturally existing yeasts, which results in the production of one mole of ethanol and one mole of carbon dioxide per each mole of glucose (Amr & Alkhamaiseh, 2022).…”

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

“…The singnificannce of sourdough fermentation is also found in its ability to improve non-microbiologically sterile flours and make them suitable for consumption, thereby enhancing safety. In traditional bread leavening, sourdough is a key ingredient; as its production improves the taste, physical attributes and storage of bread [ [9] , [10] , [11] ].…”