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Brazilian sourdough: microbiological, structural, and technological evolution

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Abstract

This work aimed to evaluate the lactic acid bacteria (LAB) and yeast growth substrate consumption production of organic acids and volatile compounds in the Brazilian sourdough. In addition, the impact of fermentation on the structural modifications of the dough was also analyzed by Fourier-transform infrared spectroscopy and by Scanning electron microscope. Sourdough evaluations revealed that major biochemical changes occurred until the third day: highest LAB growth, increased acidity, production of alcohol and carboxylic acids, and modifications in the amides I and II of gluten and starch hydrolysis. Between the third–fifth days occurred the disappearance of butanoic acid and formation of different esters. As shown by principal component analysis, sourdough became mature after the fifth day, revealing stabilization of biochemical and technological parameters, besides the significant presence of esters and carboxylic acids. Therefore, this work acknowledges that the Brazilian traditional sourdough requires at least 5 days of fermentation to obtain the ideal technological qualities and volatile compounds for bakery applications.

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Acknowledgements

The authors thank the Coordination for the Improvement of Higher Education Personnel for the scholarship.

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Authors and Affiliations

  1. Technology Sector, Chemical Engineering Department, Post Graduate Program in Food Engineering, Federal University of Paraná, Curitiba, Paraná, Brazil

    Francieli Begnini Siepmann, Nina Waszczynskyj & Michele Rigon Spier

  2. Technology Sector, Chemical Engineering Department, Graduate Program in Chemical Engineering, Federal University of Paraná, Curitiba, Paraná, Brazil

    Beatriz Sousa de Almeida

  3. Department of Agriculture, Food and Environment, Marche Polytechnic University, Ancona, Italy

    Valery Ripari

  4. Exact Sciences Sector, Chemical Department, Graduate Program in Chemical, Federal University of Paraná, Curitiba, Paraná, Brazil

    Bruno J. G. da Silva & Patricio G. Peralta-Zamora

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  1. Francieli Begnini Siepmann
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  2. Beatriz Sousa de Almeida
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Correspondence to Francieli Begnini Siepmann.

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Siepmann, F.B., de Almeida, B.S., Ripari, V. et al. Brazilian sourdough: microbiological, structural, and technological evolution. Eur Food Res Technol 245, 1583–1594 (2019). https://doi.org/10.1007/s00217-019-03254-8

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