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Technology of Sourdough Fermentation and Sourdough Applications

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Abstract

Sourdough technology is widespread throughout the world and is considered as the best practice to prepare bread and other baked goods with distinctive characters and prolonged shelf life. Sourdough applications and performances mainly rely on the composition and stability of its microbiota, which is in turn influenced by many exogenous and endogenous factors. Different type of sourdoughs exist for many applications, both at artisan and industrial level, and a variety of baked goods are considered here as an example of sourdough-based product diversity. Moreover, the chapter covers relevant aspects of the evaluation of sourdough characteristics, both from a physico-chemical and microbiological point of view. This latter point is addressed by reporting routine as well as innovative approaches to microbe identification, typing and monitoring based both on phenotypic and genetic systems. Finally, novel types of stabilized sourdough, recently developed with the main aim of improving the flavour of leavened baked products without using traditional protocols of manufacture, are described and challenges related to the selection and use of starter cultures are discussed.

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Authors and Affiliations

  1. Department of Food Science, University of Teramo, Teramo, Italy

    Aldo Corsetti

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  1. Aldo Corsetti
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Correspondence to Aldo Corsetti .

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Editors and Affiliations

  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

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Corsetti, A. (2013). Technology of Sourdough Fermentation and Sourdough Applications. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_4

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