Sourdough Breadmaking Research Articles

Making kin with more-than-human heritage: entangled care ethics in sourdough breadmaking

ABSTRACT This paper examines the concept of care and its complicated relationship with the field of heritage, especially when transposed to encompass a more-than-human world. Using the practice of contemporary sourdough breadmaking during COVID-19 as a starting point, I think through the ethical issues implicated in interspecies relationships of care in the backdrop of large-scale anthropogenic trends, where change, decay, and loss have become synonymous with progress. Sourdough is a highly mutable non-human entity, which holds many valuable lessons in creating resilience and generative interspecies relationships. A close reading of the nuanced ethics in kinship relationships built between sourdough microbes and the human body reveals that the lesson of sourdough inserted into conversations of care lies in its situated relationships rather than in its ontologies. Thinking of care with this in mind opens up a space to critically reexamine what it means to care for heritage that is changing, as well as questions how the field of heritage could carve out a more substantial space of interaction for interspecies- and non-human interactions moving forward.

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage.

There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh WWB at any time with better quality. Also, it was aimed to investigate the effects of three types of sourdough (type I, II, and IV) on the final quality of WWB during frozen storage (-30 °C, 14 and 28 days). The tan δ of WWB with type I sourdough was highest at the end of the frozen storage. Freezable water content was lower on day 0 for WWB with type II and IV sourdough than other bread types. No significant effect of frozen storage was observed in bread types in terms of an α helix structure, except for WWB with type I sourdough. A lower hardness increment was shown in WWB with baker's yeast and WWB with type II sourdough over 14 days of frozen storage when compared to other bread types. WWB with type I sourdough and WWB with type IV sourdough were differentiated from other bread samples in volatile compound (VC) analysis on frozen storage days 28 and 0, respectively. The frozen storage of WWB with baker's yeast and WWB with type II sourdough caused no notable changes in the VCs profile. These results suggest that a less detrimental effect of frozen storage was observed in WWB with type II sourdough, indicating a more favorable choice for producing WWB with sourdough.

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality.

Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious. Thus, the potential of triticale grain for an expanded range of food applications should be explored. Sourdough bread has unique functional and nutritional properties, but understanding the effects of partial substitution of triticale for wheat flour and varying levels of dough moisture content on sourdough quality requires further research. The aim of this study was to evaluate the wholegrain flour of contrasting triticale cultivars in comparison to that of a common wheat cultivar in commercial sourdough breadmaking. Two triticale cultivars (Goanna and Hawkeye, selected from a panel of Australian genotypes) and one wheat cultivar (Scout) were grown in a field trial in northern NSW, Australia. Differences in quantitative texture and color parameters of the dough and sourdough bread resulting from (1) substitution of commercial wholemeal wheat flour with different proportions of wholegrain triticale or wholegrain wheat (Scout) flour (0%, 60%, 70%, 80%, and 90%) and (2) varying the amount of water included in the dough preparation (70%, 80%, 90%, and 100 g water/100 g flour) were determined. Replacement of wholemeal wheat flour with 60% wholegrain Goanna flour (protein content 12.76%; c.f. 11.50% for Hawkeye, 12.40% for Scout), and addition of 100 g water/100 g flour in the dough preparation gave the highest quality sourdough bread based on specific volume, texture, and color parameters and had similar properties to the control made from wheat alone.

Wheat Sourdough Breadmaking: A Scoping Review.

Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial ecology of sourdough, but the link between leavening agent use, processing, and bread quality remains elusive. However, such knowledge is key for standardization, research on the health benefits, and the definition of sourdough bread. In this systematic scoping review, we analyzed 253studies and identified large variations in the type and amount of leavening agent, fermentation conditions, and bread quality (specific loaf volume and acidification). The interrelation between these elements and their effect on the extent of fermentation is discussed, together with issues preventing proper comparison of breadmaking procedures. With this review, we want to contribute to the dialogue concerning the definition of sourdough-type bread products and the research into the health benefits attributed to them.

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice.

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) Lactiplantibacillus plantarum subsp. plantarum ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and (iii) pomegranate juice fermented by the same strain (POLP). Physicochemical, microbiological, and nutritional characteristics (in vitro antioxidant capacity, AC, total phenolics, TPC, and phytate content) of the breads were evaluated and compared with commercial sourdough bread. All adjuncts performed well; the best results being those obtained by POLP. Specifically, the highest acidity (9.95 mL of 0.1 M NaOH) and organic acid content (3.02 and 0.95 g/kg, lactic and acetic acid, respectively) as well as better resistance to mold and rope spoilage (12 and 13 days, respectively) were observed for POLP3 bread (sourdough with 6% POLP). Significant nutritional improvements were observed by all adjuncts, in terms of TPC, AC, and phytate reduction (103 mg gallic acid/100 g, 232 mg Trolox/100 g, and 90.2%, respectively, for POLP3). In all cases, the higher the amount of adjunct, the better the results. Finally, the good sensory properties of the products indicate the suitability of the proposed adjuncts for sourdough breadmaking, while their application in freeze-dried, powdered form can facilitate commercial application.

Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties

In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat.

LC-MS/MS quantitation of α-amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking.

This study aimed to quantify α-amylase/trypsin inhibitor (ATI) CM3 and glutathione (GSH) during wheat sourdough breadmaking. Breads were made with two wheat cultivars and fermented with Fructilactobacillus sanfranciscensis, F. sanfranciscensis ΔgshR or Latilactobacillus sakei; chemically acidified and straight doughs served as controls. Samples were analysed after mixing, after proofing and after baking. GSH and CM3 were quantified by multi-reaction-monitoring-based methods on an LC-QTRAP mass spectrometer. Undigested ATI extracts were further examined by SDS-PAGE. GSH abundance was similar after mixing and after proofing but increased after baking (p<0.001), regardless of fermentation. In breads baked with cv. Brennan, the samples fermented with lactobacilli had higher GSH abundance (p<0.001) than in the controls. CM3 relative abundance remained similar after mixing and after proofing but decreased after baking (p<0.001) across all treatments. This trend was supported by the SDS-PAGE analysis in which ATI band intensities decreased after baking (p<0.001) in all experimental conditions. The overall effect of baking exerted a greater effect on the abundances of GSH and CM3 than fermentation conditions. This is the first report to quantify ATI over the course of breadmaking by LC-MS/MS in sourdough and straight dough processes.

Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil

The purpose of this study was to compare the composition and stability of bacteria and fungi communities during the propagation of sourdoughs prepared with organic or conventional whole wheat (Triticum aestivum) flours from South Brazil. Sourdoughs were prepared and samples were collected during different fermentation times (0 to 216 h). Total DNA of sourdough samples were extracted and the 16S rRNA gene and Internal Transcribed Spacer region were sequenced by MiSeq-Illumina. A total of 43 and 56 OTUs were identified and defined as core taxa in the bacterial and fungal communities, respectively. The analysis revealed increases in the relative abundances of the lactic acid (Pediococcus pentosaceus, Weissella hellenica and Limosilactobacillus pontis) and acetic acid bacteria (Gluconobacter frateurii and Acetobacter tropicalis) during the sourdough propagation. The filaments fungi, Alternaria tenuissima, Fusarium culmorum, Fusarium petersiae and Microdochium seminicola remained more stable in organic than conventional during propagation cycles. After 216 h of fermentation, both sourdoughs were dominated by acid- and salt-tolerant yeast Issatchenkia orientalis (syn Pichia kudriavzevii, and Candida glycerinogenes). In conclusion, there were no significant differences in microbial communities among the sourdough samples. This study revealed that both flours contain autochthonous LAB, AAB, and yeasts with biotechnological applications in sourdough bread-making.

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research.

The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.

The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures

ABSTRACT This study aimed to assess the influence of different cell concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae in sourdough bread. Seven experimental breads resulting from a central composite design using the response surface methodology were analyzed with regards of sensory attributes, acidification characteristics, specific volume, crust color and bread hardness. The amount of L. plantarum inoculated had a direct effect on acidification characteristics and final bread crumb, indicating that the maximum cell concentration leads to bread crumb with lower pH. Results from taste and aftertaste reveled a correlation between pH and acceptability of the bread. A decrease in crumb hardness was found with higher amounts of lactobacilli and yeast, but regarding specific volume, no significant difference was observed between breads. Sourdoughs with no addition of S. cerevisiae resulted in breads with a more intense crust color. Textural improvement and sensory acceptance are achieved using different optimal concentrations.

Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation

ABSTRACTThis study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9–20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.

Effect of the baking process on artisanal sourdough bread-making : a technological and sensory evaluation

Purchase online the PDF of Effect of the baking process on artisanal sourdough bread-making : a technological and sensory evaluation, Venturi, F.,Sanmartin, C.,Taglieri, I.,Nari, A.,Andrich, G. - Pisa University Press - Article

Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

Consumption of whole grain barley foods reduces blood cholesterol and glycemic index, and promotes weight loss by increasing satiety. However, barley has only been marginally exploited by the baking industry, due to its deteriorating effect on bread quality. The use of sourdough can be a strategy to improve the quality of barley bread. In this study, two sourdoughs, made with sole hull-less barley flour or with a mixture of 50 g/100 g barley and 50 g/100 g wheat flours, were characterized from a microbiological and technological point of view, in comparison with a sole wheat flour sourdough. Chemical-physical and sensory analyses of the resulting breads were carried out during 6 days storage. The total titratable acidity, phytate and β-glucan content of the different types of flour, sourdough, dough and bread were also evaluated. Overall, the results showed that the barley sourdoughs investigated could be used to obtain barley bread with enhanced nutritional value. Furthermore, despite the lower specific volume and denser crumb of barley breads with respect to wheat bread, no significant differences were seen in the degree of liking among the three breads after baking and during shelf-life, thus confirming the possibility for successful exploitation of barley flour in the baking industry.

Comparing fermentation gas production between wheat and apple sourdough starters using the Risograph

Production of bread depends on appropriate flour quality to hold fermentation gas, primarily CO2, and a means of gas production. In typical bread, yeast (Saccharomyces sp.) provides the gas during fermentation. This yeast is usually a commercially added monoculture. In sourdough bread production, the fermentation gas is provided by yeast and Lactobacilli that are derived from natural sources and differ greatly depending on which sourdough culture was used. In this study, sourdough cultures derived from wheat, the conventional source of sourdough starter, and apple, an alternative source of non-cereal yeasts were tested for their gas production over time with a Risograph fermentation gas measuring device. Sourdough starter, levain, and bread dough derived from the apple culture significantly out-performed the wheat-derived cultures in CO2 gas production at every stage of culture elaboration and fermentation. The apple-derived culture produced about twice the fermentation gas of the wheat-derived culture in the bread dough. The results suggested that different sources of wild yeast and Lactobacilli could be used to manipulate the rate, timing and total gas production in sourdough bread-making to modify production parameters and the bread's end-use quality.

Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking

AbstractBroa is an example of bread that is a good candidate for inclusion in functional diets, so it deserves further in‐depth study of its chemical composition—namely with regard to evolution of the lipid profile throughout breadmaking, in order to assess whether mixing, fermentation, or baking affect its nutritional value (in terms of unsaturated fatty acids, UFA) based on the assumption that neutral lipids (NL) can be protein‐ or carbohydrate‐bound. Hence, constituent fatty acids in NL of maize (Zea mays) and rye flour (Secale cereale), and in sourdough and final broa manufactured from a mixture therefrom were quantitated. Methodologies of esterification of fatty acids, as well as of transesterification of acyl lipids and sterol esters (SE) were improved. The n‐hydrocarbons containing between 4 and 24 carbon atoms were then resolved and identified by gas–liquid chromatography. Regarding total neutral lipids (TNL) in all samples, 79–89% were TAGs, and 87–93% were TAGs and DAGs in the case of free lipids (FL). Furthermore, 73–85% of TNL in bound lipids (BL) and 65–80% of TNL in starch lipids (SL) were TAG and free fatty acids (FFA). Conversely, only 4–5%, 6–16%, and 7–10% of TNL in FL, BL, and SL, respectively, were SE and MAGs. TAGs and DAGs underwent partial hydrolysis during fermentation and baking; palmitic, oleic, and linoleic acids were dominant as products released. The nutritional value of broa lipids was apparent owing to their proportions of SE (4%) and DAG (9%), coupled with 52% of linoleic acid in all samples—as well as to the high contents of polyunsaturated versus monounsaturated or saturated fatty acids, and to the general dominance of UFA.

Improving the quality of nutrient-rich Teff ( Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking

The growing interest in the benefits of wholegrain products has resulted in the development of baked products incorporating less utilised and ancient grains such as, millet, quinoa, sorghum and teff. However, addition of wholegrains can have detrimental effects on textural and sensory bread product qualities. Enzymes can be utilised to improve breadmaking performance of wholegrain flours, which do not possess the same visco-elastic properties as refined wheat flour, in order to produce a healthy and consumer acceptable cereal product. The effects of Teff grain on dough and bread quality, selected nutritional properties and the impact of enzymes on physical, textural and sensory properties of straight dough and sourdough Teff breads were investigated. Teff breads were prepared with the replacement of white wheat flour with Teff flour at various levels (0%, 10%, 20%, and 30%) using straight dough and sourdough breadmaking. Different combinations of enzymes, including xylanase and amylase (X + A), amylase and glucose oxidase (A + GO), glucose oxidase and xylanase (GO + X), lipase and amylase (L + A) were used to improve the quality of the highest level Teff breads. A number of physical, textural and sensory properties of the finished products were studied. The nutritional value of breads was determined by measuring chemical composition for iron, total antioxidant capacity, protein, fibre and fat. The obtained results were used to estimates intakes of nutrients and to compare them with DRIs. The incorporation of Teff significantly ( P < 0.05) improved dietary iron levels as 30% Teff breads contained more than double the amount of iron when compared to corresponding wheat bread (6 mg/100 g v 2 mg/100 g). Addition of Teff also significantly ( P < 0.05) improved total antioxidant capacity from 1.4 mM TEAC/100 g to 2.4 mM TEAC/100 g. It was estimated that an average daily allowance of 200 g of Teff enriched bread would contribute to DRIs in the range of 42–81% for iron in females, 72–138% for iron in males; 38–39% for protein in males, 46–48% for protein in females; and 47–50% of fibre in adults. The major challenge was encountered in producing the highest level of Teff bread with good textural and sensory attributes. Increasing the level of Teff significantly ( P < 0.05) increased dough development time, degree of softening, crumb firmness and bitter flavour whilst decreasing the dough stability, specific loaf volume and overall acceptability of the bread. Teff breads produced with the addition of enzyme combinations showed significant improvements ( P < 0.05) in terms of loaf volume, crumb firmness, crumb structure, flavour and overall acceptability in both straight dough and sourdough breadmaking.

Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking

This investigation is aimed at developing a new cereal-based product, with increased nutritional quality, by using Bifidobacterium pseudocatenulatum ATCC 27919 as starter in whole wheat sourdough fermentation and evaluating its performance. Four different sourdough levels (5%, 10%, 15%, and 20% on flour basis) in bread dough formulation were analysed. The effects of the use of bifidobacteria in sourdough bread were comparatively evaluated with controls (yeast and/or chemically acidified sourdough with antibiotics). The sourdough and dough fermentative parameters analysed were pH, total titratable acidity, d/l-lactic and acetic acids. Bread performance was evaluated by specific volume, slice shape, crumb structure and firmness, crust and crumb colour, pH, total titratable acidity, and d/l-lactic and acetic acids, phytate, and lower myo-inositol phosphate contents. The sourdough breads showed similar technological quality to the control sample, with the exception of specific bread volume (decreased from 2.46 to 2.22 mL/g) and crumb firmness (increased from 2.61 to 3.18 N). Sourdough inoculated with bifidobacteria significantly increased the levels of organic acids in fermented dough and bread. The Bifidobacterium strain contributed to the fermentation process, increasing phytate hydrolysis during fermentation owing to the activation of endogenous cereal phytase and its own phytase, resulting in bread with significantly lower phytate levels (from 7.62 to 1.45 μmol/g of bread in dry matter). The inclusion of sourdough inoculated with bifidobacteria made possible the formulation of whole wheat bread with positive changes in starch thermal properties and a delay and decrease in amylopectin retrogradation.

Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process

The acidification properties, metabolic activity and technological performance of four individual Lactobacillus plantarum or Leuconostoc freeze-dried starters were investigated during a complete wheat sourdough breadmaking process including 0.2 g/100 g baker's yeast. Microbiological contents (lactic acid bacteria and yeasts), acidification characteristics (pH and total titratable acidity), soluble carbohydrates (maltose, glucose and fructose) and fermentative end-products (lactic and acetic acids, ethanol) contents were evaluated during both sourdough and corresponding bread dough fermentation. Biochemical and technological analysis of the resulting bread products are also presented. Some differences among strains in acidification properties and soluble carbohydrates availability were outlined both in sourdough and bread dough. Each individual Leuconostoc or Lb. plantarum starter was able to produce a characteristic fermentation and was found to ensure the production of breads with overall satisfactory acceptance.

Sourdough-isolated Lactobacillus fermentum as a potent anti-mould preservative of a traditional Iranian bread

Sourdough bread is an ancient method for making long microbial shelf life and strongly flavoured breads. Traditional sourdough bread-making has been practised for centuries in Iran. Although rural bread-making is still highly reliant on sourdough, urban bakeries usually use baker’s yeast and also sodium bicarbonate instead. In this study the anti-mould preservative effects of three lactic acid bacteria isolates were investigated on one of the popular traditional Iranian bread (Lavash). Starter cultures were prepared using 20 h cultures of three sourdough-isolated strains, Lactobacillus casei, Lactobacillus plantarum and Lactobacillus fermentum. Different concentrations (0.5%, 1%, 2%, 4% and 8%) of lactobacillus starter cultures were used to prepare a variety of sourdoughs. Lavash doughs were inoculated with 20% of each lactobacilli-fermented sourdough. After a 20 h incubation at 30 °C, a decrease in pH was observed in the different lactobacilli sourdoughs. However an 8% inoculum of L. fermentum resulted in a significant decrease in pH (3.87 to 2.70). Concentrations of 2% and higher of the three lactobacilli used in Lavash sourdough delayed mould growth during storage. However this preservative effect was more significant when an 8% inoculum of L. fermentum was used. These results tend to suggest that selected strains of lactobacilli have a beneficial role in prevention of bread waste by mould spoilage, and hence could extend bread shelf life.