ABSTRACT
Traditionally, sourdoughs are obtained by spontaneous fermentation of a mixture of fl our (wheat or rye), water, and salt by the autochthonous culture of homo-and hetero-fermentative lactic acid bacteria (LAB), in association with yeasts; however, recent years have seen the use of defi ned allochthonous starters and control of the fermentation process. LAB produce a number of metabolites such as organic (lactic and acetic acid), exopolysaccharides (EPS), anti-microbial substances (i.e., bacteriocins) and a variety of species specifi c enzymes (i.e., α-amylase, pectinase, phytase, etc.) that have been shown to impart benefi cial effects on the texture, nutritive values, and staling of bread. For example, EPS can stimulate the viscoelastic properties of dough, increase loaf volume, reduce crumb hardiness and enhance the shelf life (Torrieri et al. 2014). In this chapter, we discuss briefl y the sourdough microfl ora, types of sourdough breads, nutritional implications of sourdough and gluten-free sourdough breads.
