Reference Number: 8
Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality.
To highlight the influence of sourdough on the nutritional and functional aspects of baked products.
In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g.,amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.
Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods.
SIGNIFICANCE OF THIS STUDY
This study provides us with an overview of the various benefits sourdough fermentation and the resultant baked goods has to offer us. The benefits listed above provides us with the scientific foothold as to why long slow fermented breads come with more nutritional richness and superior flavour compared to modern breads.