Abstract
Production of bio-flavored sourdough bread
Highlights
Sourdough is a form of leavened bread which many believe was invented by the Egyptians, to more than 5,000 years ago
The whole wheat flour processed with yeast proteases and selected lactic acid bacteria was demonstrated to be safe for coeliac patients (De Vuyst and Neysens, 2005; and Koceva Komlenic’ et al, 2012)
Out of the twelve organisms selected that included yeasts and lactic acid bacteria, ten organisms were successfully isolated from probiotics food and supplements and were identified
Summary
Sourdough is a form of leavened bread which many believe was invented by the Egyptians, to more than 5,000 years ago. Sourdough batters were a simple mixture of flour and water that were fermented and were used as leavening to make bread rise. It was observed that this process could be expedited by using a starter culture ( known as a leaven)—a mixture of flour, water and naturally occurring bacteria and yeast which may be kept indefinitely, if stored and fed properly. By 1910, traditional sourdough was much less common because bread made with commercial yeast was much faster and easier, and produced a more consistent product. The positive qualities of sourdough bread were overlooked because of the convenience that commercial yeast offered (Katina, 2005). Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods. The whole wheat flour processed with yeast proteases and selected lactic acid bacteria was demonstrated to be safe for coeliac patients (De Vuyst and Neysens, 2005; and Koceva Komlenic’ et al, 2012)
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