Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Laura Ramos, Alicia Alonso-Hernando, Miriam Martinez-Castro, Jose Alejandro Moran-Perez, Patricia Cabrero-Lobato, Ana Pascual-Mate, Eduardo Tellez-Jimenez, Jorge R. Mujico
Summary: Recent studies suggest that sourdough fermentation may be beneficial for the development of new gluten-free products to improve their technological and nutritional properties. Additives like hydrocolloids, proteins, enzymes, and emulsifiers are commonly used to enhance the technological performance of gluten-free products. Sourdough biotechnology, mimicking gluten molecules, shows great potential in the field of gluten-free products.
Article
Food Science & Technology
Elena Bartkiene, Fatih Ozogul, Joao Miguel Rocha
Summary: Sourdough is a very promising biological agent with multiple applications in the preparation of food, nutraceuticals, and feed, and has great potential at industrial biotechnology scale.
Review
Food Science & Technology
Alba Martin-Garcia, Montserrat Riu-Aumatell, Elvira Lopez-Tamames
Summary: Sourdough is the result of a fermentation process involving LAB and yeasts, which increase acidification, leavening and flavor in bread. The demand for healthier products has led to an increased use of sourdough in bread-making. Different process parameters can influence the microbiota of sourdough, resulting in changes in both the sourdough itself and the resulting bread. Fermentation of sourdough involving probiotics can provide extra health benefits.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Annalisa Ricci, Ana Belen Diaz, Camilla Lazzi, Ana Maria Blandino Garrido
Summary: This study explores the use of orange peels as a low-cost raw material for lactic acid production, eliminating the need for commercial enzymes. The enzymes produced during the fermentation of Aspergillus awamori were used for hydrolysis, and the resulting reducing sugars were fermented for lactic acid production. The preliminary results showed promising concentrations of reducing sugars and lactic acid, indicating the potential for further optimization of this approach.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Hung-Yueh Chen, Chang-Wei Hsieh, Pin-Cheng Chen, Shin-Pin Lin, Ya-Fen Lin, Kuan-Chen Cheng
Summary: This study developed a nutritionally valuable product with bioactive activity by fermenting Djulis, a native plant of Taiwan, using Lactobacillus casei BCRC10697. The fermented Djulis showed increased antioxidant capacity and phenolic compounds when added to bread, improving texture and extending shelf life. The study demonstrates the potential for Djulis-based functional food development.
Article
Food Science & Technology
Wenhui Fu, Chenglong Liu, Xiao Meng, Sha Tao, Wentong Xue
Summary: This study found that co-culturing yeast can accelerate protein degradation and significantly reduce allergen content in dough. RNA sequencing analysis showed that the presence of yeast can promote protein metabolism in Pediococcus acidilactici XZ31 for a certain period of time. These results suggest the potential use of multi-strain leavening agents for producing hypoallergenic wheat products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Andrea Comasio, Simon Van Kerrebroeck, Luc De Vuyst
Summary: The study found that the addition of lemon juice or apple juice can impact the growth and activity of citrate- and malate-positive strains, as well as the flavor of baked goods produced. Different fermentation strategies resulted in varied chemical reactions and flavor profiles depending on the addition of juice.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, Jong-Dae Park
Summary: This study aimed to investigate and utilize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from various gluten-free sourdoughs to improve the quality and gas production of gluten-free sourdough.
Article
Chemistry, Applied
Anna Reale, Luigia Di Stasio, Tiziana Di Renzo, Salvatore De Caro, Pasquale Ferranti, Gianluca Picariello, Francesco Addeo, Gianfranco Mamone
Summary: This study aimed to evaluate the proteolysis dynamics during dough fermentation with different lactic acid bacteria species by identifying peptides generated during fermentation. The results showed that the peptides were mainly released from water-soluble wheat proteins, including beta-amylase, triticin, and serpins. The findings suggest that bacterial-mediated consumption of sugars and starch degradation could contribute to the improved digestibility and nutritional benefits of sourdough baked products.
Article
Food Science & Technology
Lili Fu, Adriana Nowak, Hongfei Zhao, Bolin Zhang
Summary: The objective of this study was to investigate the relationship between the microbial communities of sourdoughs from Xinjiang and Gansu regions in China and the quality of steamed bread. The study found that sourdough-based steamed bread was superior to yeast-based steamed bread in terms of its hardness, adhesiveness, flexibility, and chewiness. Significant differences in volatile flavor substances were observed between the two sourdoughs. The microbial communities and dominant strains in the sourdoughs varied between the Gansu and Xinjiang regions, leading to differences in the quality of the sourdoughs.
Article
Food Science & Technology
Gabriel Albagli, Isabela do Monte Schwartz, Priscilla F. F. Amaral, Tatiana Felix Ferreira, Priscilla Finotelli
Summary: Sourdough production is an ancient biotechnological process used to enhance bread flavor, texture, and shelf life. Drying techniques, such as freeze-drying and spray-drying, show potential in maintaining the fermentative capacity of sourdough starter and enabling industrial-scale production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Anas Raffak, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami, Majid Mounir
Summary: This study evaluated the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms prepared by housewives in three different regions of Morocco. The results showed that the duration of dough fermentation was long and there was a strong positive correlation between dough rise and CO2 release. The fresh sourdough FS1 showed better fermentative performance than the others, while the freeze-dried sourdough FDS3 was also suitable for bread making.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joao Miguel Rocha, Velitchka Gotcheva, Angel Angelov
Summary: This study aimed to produce gluten-free bread using single cultures of Pediococcus acidilactici, Pediococcus pentosaceus, and Enteroccocus durans as sourdoughs. The addition of xanthan gum, guar gum, and carboxymethyl cellulose improved the structural and baking properties of the gluten-free dough. Enterococcus durans showed the best baking characteristics and highest softness of the bread during storage, while Pediococcus pentosaceus had the most positive effect on aroma, taste, and aftertaste. Pan baking was found to be more suitable for obtaining stable shape and good-looking products.
Article
Chemistry, Applied
Jing Zhang, Yijun Yao, Jun Li, Xingrong Ju, Lifeng Wang
Summary: This study found that using Weissella cibaria NC516.11 for buckwheat sourdough fermentation can significantly improve the chemical and rheological properties of sourdough, and also enhance the quality of buckwheat bread.