Chapter 23 - Recent development in sourdough-based metabolites in biochemical products

Abstract

In the present era, the preference for nutritious, flavorful, and long shelf life foods comes to the fore. Sourdough is a method in which dough microflora and acidity development are provided by the natural fermentation of flour and water mixture by lactic acid bacteria and yeasts. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of bread dough. The sourdough process also leads to the formation or change in the amount of many metabolites. Amino acids, bioactive peptides, sugars, and organic acids are the main sourdough-based metabolites. In addition, parabiotics and postbiotics, which are formed as a result of lactic acid bacteria, appear as a metabolic product of the sourdough process. It is known that metabolites formed as a result of sourdough fermentation contribute to the flavor, aroma, texture, and long shelf life of the product. In addition, as a result of lactic acid bacteria and yeast fermentation, potentials influencing nutritional quality such as increased digestibility of carbohydrates, synthesis of exopolysaccharide from sugars, formation of bioactive peptides, gluten degradation, changes in bioaccessibility of vitamins, and enhanced mineral bioavailability are reported.