Reference Number: 28
Year: 2014
Link: Link to original paper
Nutrition: Antioxidants | Fibre | Organic acids | Phytic acid | Polyphenols
Lactic Acid Bacteria: Heterofermentative | Homofermentative | Prevalence
Summary
Summary
Sourdough bread-making encompasses dough fermentation with yeast and lactic acid bacteria. The use of sourdough in baking is an ancient craft that is currently undergoing a revival of interest. The technology and microbiology of the constituent processes are examined, and the diversity of the processes is illustrated. Connections with other traditional fermentations of cereals and legumes are noted.
SIGNIFICANCE OF THIS STUDY
In the current review paper, Ganzle provides a detailed overview of the sourdough fermentation process of bread making. Sourdough fermentation is the most ancient way of producing bread and has retained its relevance in contemporary bread production. The continued importance of sourdough in bread production relates to the unique quality of sourdough bread that cannot be reproduced with alternative fermentation methods or ingredients. Traditional procedures for sourdough fermentation retain their relevance in the artisanal production of bread. Moreover, traditional processes were adapted and modified to meet the requirements of large-scale and automated bread production.
