Science Alert
 
Blue
   
Curve Top
Biotechnology
  Year: 2008 | Volume: 7 | Issue: 3 | Page No.: 413-417
DOI: 10.3923/biotech.2008.413.417
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

The Secrets of Sourdough; A Review of Miraculous Potentials of Sourdough in Bread Shelf Life
Alireza Sadeghi

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.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

Alireza Sadeghi , 2008. The Secrets of Sourdough; A Review of Miraculous Potentials of Sourdough in Bread Shelf Life. Biotechnology, 7: 413-417.

DOI: 10.3923/biotech.2008.413.417

URL: https://scialert.net/abstract/?doi=biotech.2008.413.417
COMMENT ON THIS PAPER
 
 
 

 
  Bullet Navigation
 
  Page Icon Online First
  Page Icon Current Issue
  Page Icon Previous Issues
  Page Icon Editorial Board
  Page Icon Submit a Manuscript
  Page Icon Guide to Authors
  Page Icon Subscribe to E-alerts

  Bullet Indexed In
 
  Page Icon AGRICOLA
  Page Icon AGRIS
  Page Icon ASCI-Database
  Page Icon Asian Digital Library
  Page Icon Cambridge Scientific Abstract



Science Alert
Curve Bottom