Abstract:
Sourdough is a very complex biological system and an
important modern fermentation method of cereal flours and water. The use
of sourdough process as a form of leavening is one of the oldest biotechnological
processes in food production. Sourdoughs as an ancient way for improve
flavour, texture and microbiological shelf life of bread, have been used
for thousands of years and are generally regarded as safe. Today, sourdough
baking is an alternative to the use of additives. Sourdough fermentation
is based on lactic acid and alcoholic fermentation depending on the composition
of microflora and fermentation conditions. These factors do not act separately
but in an interactive way, adding to the complexity of the system. A common
trend of sourdough fermentations is the unique symbiosis of certain hetero
and homo fermentative lactic acid bacteria with certain yeasts. Most of
the beneficial properties attributed to sourdough are determined by the
acidification activity of lactic acid bacteria. Sourdough fermentation
creates an optimum pH for the activity of endogenous factors which improve
dough properties and texture changes, contributes directly to bread aroma
and flavour, increases phytate breakdown, loaf volume and digestibility,
delays starch retrogradation, bread firming and staling process, protects
bread from mould and bacterial spoilage and probably enhances the human
tolerance to gluten. This review focuses on sourdough explanation and
its potentials to improve bread shelf life.
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