The secrets of sourdough; a review of miraculous potentials of Sourdough in bread shelf life

Abstract

Sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. The use of sourdough process as a form of leavening is one of the oldest biotechnological processes in food production. Sourdough sa an ancient way for improve flavour, texture and microbiological shelf life of bread, have been used for thousands of years and are generally regarded as safe. Today, sourdough baking is an alternative to the use of additives. Sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of microflora and fermentation conditions. These factors do not act separately but in an interactive way, adding to the complexity of the system. A common trend of sourdough fermentations is the unique symbiosis of certain hetero and homo fermentative lactic acid bacteria with certain yeasts. Most of the beneficial properties attributed to sourdough are determined by the acidification activity of lactic acid bacteria. Sourdough fermentation creates an optimum pH for the activity of endogenous factors which improve dough properties and texture changes, contributes directly to bread aroma and flavour, increases phytate breakdown, loaf volume and digestibility, delays starch retrogradation, bread firming and staling process, protects bread from mould and bacterial spoilage and probably enhances the human tolerance to gluten. This review focuses on sourdough explanation and its potentials to improve bread shelf life. © 2008 Asian Network for Scientific Information.