Reference Number: 494
As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights. This reviews reports the main evidence on the use of sourdough fermentation for salt reduction in baked goods, management of irritable bowel syndrome (IBS), synthesis/release of bioactive compounds, especially the metabolism of phenolic compounds, and exploitation of the potential of non-conventional flours (legumes and pseudo-cereals) and milling by-products (bran and germ). A brief description on the spiritual, cultural and functional/nutritional significance of leavened bread throughout centuries has also given.
Significance of this article to the baker:
Bread is identified as a common trigger for irritable bowel syndrome (IBS). This study not only reminds us why sourdough bread made from good quality flour and baked with a lengthy fermentation time supports the physical health of our gut, reducing the symptoms of IBS, yet also that the Sourdough baking process provides more. The article highlights that the long fermentation to the bread also increases the release of powerful phytochemicals within the grains which are known to enhance our health due the the level of antioxidants they contain.