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Wheat Sourdough Breadmaking: A Scoping Review.

Yamina De Bondt1, Celine Verdonck1, Markus J Brandt2

  • 1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium;

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|January 25, 2024
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Summary

Sourdough bread offers enhanced shelf-life and flavor. This review highlights variations in sourdough production, impacting bread quality and health benefits, and calls for standardization.

Keywords:
breadbreadmakingfermentationprocessingsourdoughwheat

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Area of Science:

  • Food science
  • Microbiology
  • Nutritional science

Background:

  • Sourdough fermentation is linked to improved bread shelf-life, flavor, and potential health benefits compared to commercial baker's yeast.
  • Understanding the relationship between sourdough leavening agents, processing, and final bread quality is crucial for standardization and health research.
  • Existing research on sourdough microbial ecology is extensive, but a clear link to bread quality parameters remains elusive.

Purpose of the Study:

  • To systematically review and analyze studies on sourdough breadmaking.
  • To identify variations in leavening agents, fermentation conditions, and bread quality metrics.
  • To discuss the interrelation between these factors and their impact on fermentation extent.

Main Methods:

  • Systematic scoping review of 253 studies.
  • Analysis of variations in leavening agent type and quantity.
  • Evaluation of fermentation conditions and bread quality parameters (specific loaf volume, acidification).

Main Results:

  • Significant variations were identified in leavening agent use, fermentation conditions, and bread quality across studies.
  • The interrelationship between these variables and their effect on fermentation extent was discussed.
  • Challenges in comparing different breadmaking procedures were highlighted.

Conclusions:

  • Variations in sourdough breadmaking processes contribute to differences in bread quality.
  • Further research is needed to standardize sourdough production and confirm health benefits.
  • This review contributes to defining sourdough-type bread products and guiding future research.