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Overview of Sourdough Technology: from Production to Marketing

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Abstract

Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as sponge dough in bread making. Sourdough may have four classifications according to the fermentation type and the technological process used. On sourdough type I, the fermentation of yeasts and LAB present in the flour occurs spontaneously whereas in type II, fermentation occurs after the inoculation of a starter culture. Type III is simply type II sourdough dehydrated and type IV is a mixture of type I and type II sourdough, produced on laboratory scale. With LAB’s growth during fermentation, pH decreases with subsequent hydrolysis of starch and protein, favoring the growth of yeasts. The yeast in turn, releases amino acids during autolysis, contributing to the growth of LAB. Due to this synergistic growth of LAB and yeasts, the products obtained from sourdough show more concentration of flavor, more elastic dough, and a longer shelf life than bread fermented only by yeast. Although, the benefits of this technology, using sourdough, is present just in a few countries, where it is also possible to obtain the dehydrated sourdough starters, for domestic use, in local supermarkets. Due to its fermentative process complexity, this paper presents updated information about the fabrication process of sourdough, main factors affecting this process, benefits of sourdough use for bakery products, and the varieties of dehydrated sourdough commercially available throughout the world.

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  1. Technology Sector, Chemical Engineering Department, Post Graduate Program in Food Engineering, Federal University of Paraná, P.O. Box 19011, Curitiba, Paraná, 81531-980, Brazil

    Francieli B. Siepmann, Nina Waszczynskyj & Michele R. Spier

  2. Department of Agriculture, Food and Environment, Marche Polytechnic University, Ancona, Italy

    Valery Ripari

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Siepmann, F.B., Ripari, V., Waszczynskyj, N. et al. Overview of Sourdough Technology: from Production to Marketing. Food Bioprocess Technol 11, 242–270 (2018). https://doi.org/10.1007/s11947-017-1968-2

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