Sourdough Bread

Sourdough is used as an essential ingredient in the production of wheat and rye bread and mixtures hereof.

Sourdough has been used for leavening of bread dough for several hundreds of years, and sourdough bread was made in Egypt as early as 3000 BC [1]. The sourdough was a piece of dough from the previous baking which was kept

I. Introduction..........................................................................................................................................................183-1 A. Wheat Sourdough ........................................................................................................................................183-2 B. Rye Sourdough ............................................................................................................................................183-2 C. Why Is Sourdough Used?............................................................................................................................183-2

II. Characterization of Sourdough............................................................................................................................183-3 A. Definition of Sourdough..............................................................................................................................183-3 B. Types of Sourdoughs ..................................................................................................................................183-3

1. Spontaneous Fermentation....................................................................................................................183-3 2. Mature Sourdough ................................................................................................................................183-3 3. Starter Cultures of Pure Strains of LAB ..............................................................................................183-4

C. Sourdough Parameters ................................................................................................................................183-4 III. Microbiology of Sourdough ................................................................................................................................183-4

A. Lactic Acid Bacteria ....................................................................................................................................183-9 1. Identification ........................................................................................................................................183-9 2. Occurrence ............................................................................................................................................183-9

B. Yeast in Sourdoughs ..................................................................................................................................183-11 C. Microbial Interactions................................................................................................................................183-12

IV. Technological Aspects ......................................................................................................................................183-12 A. Production of Sourdough ..........................................................................................................................183-12 B. Flour Type..................................................................................................................................................183-12

1. Extraction Rate....................................................................................................................................183-13 C. Water Content ............................................................................................................................................183-13 D. Temperature ..............................................................................................................................................183-13 E. Amount of Mother Sponge........................................................................................................................183-13

V. Dough Properties and Bread Quality ................................................................................................................183-14 A. Dough Properties and Bread Texture ........................................................................................................183-14

1. Wheat Dough and Bread ....................................................................................................................183-14 2. Rye Dough and Bread ........................................................................................................................183-14

B. Flavor and Taste ........................................................................................................................................183-14 C. Longer Shelf Life ......................................................................................................................................183-15

1. Anti-Mold Activity of Sourdough Bread ............................................................................................183-15 2. Prevention of Rope Spoilage ..............................................................................................................183-15 3. Bread Firmness and Staling Rate........................................................................................................183-16

VI. Nutritional Value................................................................................................................................................183-16 A. Reduced Phytate Content by Sourdough ..................................................................................................183-16 B. Reduced Glycemic Response with Sourdough Bread ..............................................................................183-16

Acknowledgment........................................................................................................................................................183-16 References ..................................................................................................................................................................183-16

and water to make the bread dough. The intervals between baking could be from one day in bakeries to one month in home baking. If the time between baking was long, salt could be added to the surface of the sourdough to avoid wrong fermentation. While this piece of dough was saved, lactic acid fermentation took place due to multiplication and metabolic activity of lactic acid bacteria (LAB) originally present in the flour. During this fermentation, selection and multiplication of yeasts from the flour also occurred. The natural content of LAB and yeasts from the sourdough was responsible for the leavening capacity of the bread dough primarily due to their production of carbon dioxide. Yeast from beer or wine production could also be added to the dough to increase the leavening capacity until production of commercial baker’s yeast began during the 19th century [2]. The sourdough still holds a place of honour in many households throughout the world, and small portions are passed on to the daughters at marriage [2].