Development of Organic Sourdough Bread with Paste from Germinated Seeds

Area of Science:

• Food Science
• Microbiology
• Nutritional Science

Background:

• Sourdough fermentation is a complex microbial process.
• Enhancing sourdough with novel ingredients can improve bread properties.

Purpose of the Study:

• Investigate grape water's effect on sourdough production.
• Select seeds for laboratory-scale sourdough bread.
• Assess germinated seeds' impact on organic sourdough bread's nutritional, technological, and sensory traits.

Main Methods:

• Sourdough fermentation with and without grape water was monitored for pH and microbial counts (lactic acid bacteria, yeast).
• Lentil and wheat seeds were selected based on germination rates (~90%) and incorporated at 5% into organic sourdough bread recipes.
• The resulting breads (control, germinated lentil, germinated wheat) were analyzed for gas cell area, taste, softness, protein, and lipid content.

Main Results:

• Both control and grape water-boosted sourdough reached pH < 4.5 by day 3, with similar lactic acid bacteria counts (9 log CFU/g) after 10 days.
• Germinated lentil (GL) and germinated wheat (GW) breads exhibited higher gas cell areas (28.6% and 18.1%) compared to control.
• GL and GW breads received higher scores for taste and softness, respectively. GL bread was notably higher in protein (9.9%) and lower in lipids (0.3%), qualifying as a 'source of fiber'.

Conclusions:

• Grape water can be used in traditional sourdough production, supporting microbial fermentation.
• Incorporating germinated lentils and wheat significantly enhances the technological and sensory properties of organic sourdough bread.
• Germinated lentil sourdough bread presents a promising option for increased protein and fiber content, aligning with health-conscious consumer demands.