A Review of the Application of Sourdough Technology to Wheat Breads

Abstract

This chapter reviews the application of sourdough technology to wheat breads. The use of the sourdough process as a form of leavening is one of the oldest biotechnological processes in food production. To facilitate continuous production, a portion of ripe sourdough dough can be saved to seed subsequent doughs. In addition to the yeasts naturally present on the cereal grains, brewers' yeast is added to enhance the fermentation process, but the sourdough procedure predominated in bread making until specially prepared baker's yeast became available. Sourdough is dough made of cereal products, liquids, and microorganisms in an active state. Acidification (fermentation) produced by these substances is a continuous process. The activity of the microorganisms is never interrupted. There is considerable consensus regarding the positive effects conferred on bread products by the use of sourdough. The use of sourdough confers a natural image on the product. Lactic acid bacteria have a long history of use in food and are regarded as safe organisms. The rheology of wheat doughs and the resulting loaf volume are determined by gluten proteins, any changes associated with proteolytic degradation during sourdough fermentation will have an impact on the nature of the bread dough when pre-fermented material is incorporated.