Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread

  • Manuela Sanna
  • Simonetta Fois
  • Giovanni Falchi
  • Marco CampusEmail author
  • Tonina Roggio
  • Pasquale Catzeddu


The present study compared liquid sourdough technology with baker’s yeast leavening when applied to the production of a semolina-based crispy flatbread. Following in vitro starch digestion, the results revealed the sourdough leavened flatbread to contain a lower percentage of rapidly digestible starch (16%), higher amounts of slowly digestible starch (27%) and inaccessible digestible starch (4.1%) compared with the baker’s yeast leavened flatbread (20, 20, and 2.4%, respectively), making the former nutritionally healthier. The sourdough leavened bread was crispier, stiffer and more solid, as shown by texture analyses, although Raman spectroscopy revealed no differences in the crystallinity status of starch. The descriptive analyses show that the use of sourdough enhances the positive sensory traits, as rated by the consumer panel scores (6.08 vs. 5.56). In summary, the results indicate that the implementation of sourdough technology in the production of flat crispy breads could confer economic advantages to this product.


Flatbread Resistant starch Semolina In vitro digestion Sensory analyses 



The project was funded by the “Regione Autonoma della Sardegna”, POR-FESR 207-2013, Asse VI Competitività”. The authors are grateful to the staff of the bakery “Il Vecchio Forno” for their assistance during the bakery trials. MS is grateful to the panel members for their valuable collaboration during training and sensory testing sessions.

Compliance with ethical standards

Ethical standards

All procedures followed were in accordance with the ethical standards required by the (institutional) committee responsible for human experimentation and with the Helsinki Declaration of 1975, as revised in 2008.

Informed consent

Informed consent was obtained from all consumers for their inclusion in the study.

Supplementary material

10068_2018_530_MOESM1_ESM.docx (19 kb)
Supplementary material 1 (DOCX 19 kb)


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Copyright information

© The Korean Society of Food Science and Technology 2018

Authors and Affiliations

  1. 1.Porto Conte Ricerche srlAlgheroItaly

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