Reference Number: 41
Year: 2011
Link: Link to original paper
Lactic Acid Bacteria: Heterofermentative | Homofermentative
Summary
Summary
In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of bread dough. Factors that affect the quality of sourdough are
dough yield, temperature, type of starter culture, acidity of the medium, and the substrate. Sourdough is classified into 3 types (Types I, II, and III); the most widely used for commercial production is Type III. The sourdough fermentation has a number of beneficial effects that include prolonged shelf life, accelerated volume gain, delayed staling, improved bread flavor, and good nutritional value. Sourdough also improves sensory characteristics such as loaf volume, evenness of baking, color, aroma, taste, and texture of breads. Sourdough has been reported to contribute to extended shelf life by inhibiting spoilage bacteria and mold growth.
SIGNIFICANCE OF THIS STUDY
The current study provides us with a comprehensive overview of the process of sourdough bread-making and its effect on health and nutrition. We at the sourdough school aim to not only teach students to bake sourdough but also better understand the relevance sourdough as a wholesome, tasty and convenient food.
