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Handbook on Sourdough Biotechnology pp 217–228Cite as

Sourdough: A Tool to Improve Bread Structure

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Abstract

The quality of bread is characterized by its flavor, nutritional value, texture, and shelf life [1]. In the baking industry, these characteristics are improved by addition of bread improvers or enzymes. Alternatively, the addition of sourdough influences all aspects of bread quality and thus meets consumer demands for a reduced use of additives. Since sourdough is an intermediate but not an end product the microbiological activity has to be determined on the bases of their impact on bread quality. Biochemical changes during sourdough fermentation occur in protein and carbohydrate components of the flour. The rate and extent of these changes greatly influence the properties of the sourdough and consequently the quality of the bread dough and bread structure. The effects are associated with the metabolites produced by lactic acid bacteria (LAB) and yeast during fermentation, including organic acids, exopolysaccharides (EPS), enzymes, and CO2. The following chapter presents the impact of sourdough fermentation on structure-forming components of bread, and bread texture.

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Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, Edmonton, University of Alberta, Alberta, Canada

    Sandra Galle

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  1. Sandra Galle
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Correspondence to Sandra Galle .

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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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Galle, S. (2013). Sourdough: A Tool to Improve Bread Structure. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_8

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