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Review
. 2024 Jul 4;13(13):2132.
doi: 10.3390/foods13132132.

Sourdough Bread Quality: Facts and Factors

Md Ahmadul Islam  1   2 , Shahidul Islam  1
Affiliations
Review

Sourdough Bread Quality: Facts and Factors

Md Ahmadul Islam et al. Foods. .

Abstract

The term "sourdough" denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of proteins and starch, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, and reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. Moreover, the incorporation of alternative grains (intermediate wheatgrass and legume flour) and non-flour ingredients (fruits, herbs, and dairy products) presents opportunities for creating sourdough bread with unique sensory and nutritional profiles. This review offers updated insights on the quality aspects of sourdough fermentation, the factors that influence the effectiveness of the sourdough fermentation process, sourdough technology with unconventional and non-flour ingredients, and the potential market for frozen sourdough, considering its convenience and extended shelf life.

Keywords: bread; fermentation; nutrition; particle size; protein; sourdough; starch.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
How SD fermentation influences the nutritional and health benefits of bread as compared to yeast fermentation. SD: sourdough; RDS: rapidly digestible starch; ANFs: anti-nutritional factors; DF: dietary fiber; GI: glycemic index; FAA: free amino acid; LAB: lactic acid bacteria; FODMAPs: fermentable oligosaccharides, disaccharides, monosaccharides, and polyols; SCFAs: short-chain fatty acids; EPS: exopolysaccharide. An upward arrow indicates an increase, while a downward arrow indicates a decrease.
Figure 2
Figure 2
Flavor development pathways for SD and SD bread. SD: sourdough; LAB: lactic acid bacteria; FAA: free amino acid; PA: pyruvic acid.
See this image and copyright information in PMC

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