Abstract
ABSTRACT Sourdough is the result of a fermentation process involving mainly LAB and yeasts. The present microbiota increase acidification, leavening and flavour. Moreover, consumers demand for more nutritious, healthy and clean-label products, has increased the use of sourdough in bread-making. Generally, LAB rapidly acidify the sourdough medium due to organic acids production (lactic and acetic acid, mostly). Nevertheless, different process parameters may influence sourdough microbiota, inducing changes in both sourdough and the resulting bread. Finally, sourdough fermentation involving probiotics can provide extra health benefits to its consumers. Also, long fermentations can reduce FODMAPs and phytate content, besides lowering the glycemic index.
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