ABSTRACT
Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Besides beer and wine production, breadmaking is one of the oldest arts known to man. For example, Egypt, Greece and Italy were early places of discovery of leavened breads, though the existence of microorganisms was not known at that time. However, today we know that lactic acid bacteria (LAB) and yeasts are prevailing organisms in carbohydrate-rich environments. They break down carbohydrates to mainly lactic acid, ethanol/acetic acid, ethanol, and CO2 respectively. In Germany and in northern and eastern parts of Europe sourdough still plays an important role in the production of rye and rye-mixed breads, despite the increased use of baker’s yeast after their introduction in the late 19th century. In southern and western parts of Europe, in North America, and in the Middle East as well as in the typical rye sourdough countries, the application of sourdough for the production of wheat breads is developing. The increased interest in sourdoughs is a result of consumers’ demand for (1) bread without additives, (2) flavor-intensive breads, (3) breads with good keeping qualities and shelf life. Moreover, the use of sourdough starter cultures and the development of modern sourdough equipment and processes led to an easier handling in the production of sourdoughs in artisanal and industrial bakeries.
