Title : Sourdough bread: Ecological dynamics, fermentation processes and nutritional benefits
Abstract:
Sourdough, a time-honored tradition dating back over 5,000 years, represents the oldest form of leavening in human history and continues to thrive through artisanal and commercial practices worldwide. This review explores the diverse role of sourdough fermentation in enhancing the nutritional quality of bread, delving into its historical origins and the scientific mechanisms that govern sourdough culture production. Unlike the prevalent use of baker's yeast in commercial bread production, sourdough offers a natural alternative through the metabolic activities of wild yeasts and lactic acid bacteria (LAB). These activities activate grain enzymes, breaking down starches and proteins to enhance nutrient bioavailability and facilitate digestion. We examine the fermentation processes and ecological factors, such as temperature, dough yield, flour type, and fermentation/resting times, contributing to sourdough's unique flavor profiles and health benefits. This review highlights the biochemical dynamics influenced by these factors, discussing the improvements in mineral bioavailability, protein hydrolysis, modulation of the glycemic index.
