Abstract
The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads. The fermentation process of breads from mixed flours is one way, reported to reduce the glycemic index as compared to white bread. In this paper, we have discussed the use of (autochthonous) native culture vs pure culture use, in fermentation to prepare a starter culture sourdough by propagative fermentation. Since such a dough is incorporated in the sourdough bread making process (1:3), by the initial process of intermittent back-slopping (at intervals of 3.5 and 7 days) to propagate sourdough with a starter culture, as a part of the process, we observed the reduction in glycaemic index of the sourdough itself to as low as GI=40, at 3rd day of fermentation when the pure consortium and at 5th day of fermentation GI=43, when the native consortium was used. The sourdough process is thus an essential tool, aimed to make healthy breads, as it is incorporated as an ingredient in the process, to make sourdough bread.
Highlights
Healthy diets with preferences on multigrain breads, can contribute to low glycaemic indices
High glycaemic foods are responsible for weight gain and obesity [2,3,4] and high consumption of such products has often been associated to an increased risk of type 2 diabetes [5, 6] and cardiovascular diseases [4]
Soluble peptides are released from hydrolysed proteins that are taken up for the bacterial growth, from sorghum flour [31] which leads to the souring action in fermenting dough
Summary
Healthy diets with preferences on multigrain breads, can contribute to low glycaemic indices. Since the glycaemic index (GI) is a measure, used to classify foods, according to their potential to raise blood glucose levels [1], low GI foods are preferred in diets. High glycaemic foods are responsible for weight gain and obesity [2,3,4] and high consumption of such products has often been associated to an increased risk of type 2 diabetes [5, 6] and cardiovascular diseases [4]. An important issue by adopting healthy food systems to halt the rise of obesity, prevalence of raised blood pressure and Type 2 diabetes, generated indirectly by consumption of high GI foods, can help to reduce such non-communicable diseases [8]. The nutritive, sensory, textural, and shelf life (2019), «EUREKA: Life Sciences» Number 5 advantages of the sourdough technology in manufacture of baked products has been reported in baked goods as wheat and rye breads, crackers, pizza, multigrain and gluten-free products [9,10,11]
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