Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre


Three Lactobacillus strains were selected and used together as sourdough starter. Sourdough performances were evaluated for 30 days. Three breads were manufactured: wheat sourdough bread (WSB), WSB enriched with oat and rye fibres (WSB-DF) and wheat yeasted bread (WYB) fermented with baker’s yeast alone. WSB-DF and WSB showed higher specific volume and lower firmness than WYB. Sensory analysis showed that WSB-DF and WSB were preferred due to acidulous smell, taste and aroma. Compared to WYB and WSB, WSB-DF had high level of dietary fibre (DF). WYB was used as the control to estimate the hydrolysis index (HI = 100). WSB-DF had values of HI lower than WSB (59 vs. 86%). As estimated on 20 volunteers, the value of GI for WSB-DF was ca. 41%. WSB-DF bread manufactured at industrial plant combined low-GI with physiologically significant supply of DF and high standard structure and sensory features.

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Glycemic index


Wheat sourdough bread


Wheat flour fermented with baker’s yeast


Wheat flour enriched with oat and rye fibres and fermented with defined multi-species sourdough starter


Hydrolysis index


Dietary fibre


Incremental area under the blood glucose curve


Cardiovascular disease


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Correspondence to Marco Gobbetti.

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De Angelis, M., Damiano, N., Rizzello, C.G. et al. Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. Eur Food Res Technol 229, 593–601 (2009).

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  • Bread
  • Dietary fibre
  • GI
  • Sourdough