1932

Abstract

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 253 studies 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.

Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-110923-034834
2024-06-28
2025-02-08
Loading full text...

Full text loading...

/deliver/fulltext/food/15/1/annurev-food-110923-034834.html?itemId=/content/journals/10.1146/annurev-food-110923-034834&mimeType=html&fmt=ahah

Literature Cited

  1. Arendt EK, Ryan LA, Dal Bello F. 2007.. Impact of sourdough on the texture of bread. . Food Microbiol. 24::16574
    [Crossref] [Google Scholar]
  2. Arora K, Ameur H, Polo A, Di Cagno R, Rizzello CG, Gobbetti M. 2021.. Thirty years of knowledge on sourdough fermentation: a systematic review. . Trends Food Sci. Technol. 108::7183
    [Crossref] [Google Scholar]
  3. Björck I, Elmståhl HL. 2003.. The glycaemic index: importance of dietary fibre and other food properties. . Proc. Nutr. Soc. 62::2016
    [Crossref] [Google Scholar]
  4. Brandt MJ. 2007.. Sourdough products for convenient use in baking. . Food Microbiol. 24::16164
    [Crossref] [Google Scholar]
  5. Brandt MJ. 2019.. Industrial production of sourdoughs for the baking branch – an overview. . Int. J. Food Microbiol. 302::37
    [Crossref] [Google Scholar]
  6. Brandt MJ. 2023.. Sourdough in a regulatory context. . In Handbook on Sourdough Biotechnology, ed. M Gobbetti, M Gänzle , pp. 1423. Cham, Switz.:: Springer
    [Google Scholar]
  7. Burton P, Lightowler HJ. 2006.. Influence of bread volume on glycaemic response and satiety. . Br. J. Nutr. 96::87782
    [Crossref] [Google Scholar]
  8. Calvert MD, Madden AA, Nichols LM, Haddad NN, Lahne J, et al. 2021.. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. . PeerJ 9::e11389
    [Crossref] [Google Scholar]
  9. De Vuyst L, Comasio A, Van Kerrebroeck S. 2021.. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. . Crit. Rev. Food Sci. Nutr. 63:(15):244779
    [Crossref] [Google Scholar]
  10. De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S. 2009.. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. . Food Microbiol. 26::66675
    [Crossref] [Google Scholar]
  11. Devos F. 2018.. Traditional versus modern leavening systems. . Cereal Foods World 63::6366
    [Google Scholar]
  12. Fardet A, Leenhardt F, Lioger D, Scalbert A, Rémésy C. 2006.. Parameters controlling the glycaemic response to breads. . Nutr. Res. Rev. 19::1825
    [Crossref] [Google Scholar]
  13. Fedima. 2022.. Understanding sourdough: building a common ground. Position Pap. , Fedima, Brussels:. https://www.fedima.org/images/2202_Fedima_Understanding_Sourdough_Paper.pdf
    [Google Scholar]
  14. Finney KF. 1984.. An optimized, straight-dough, bread-making method after 44 years. . Cereal Chem. 61::2027
    [Google Scholar]
  15. Freitas D, Souchon I, Le Feunteun S. 2022.. The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure. . Food Funct. 13::171824
    [Crossref] [Google Scholar]
  16. Galle S, Arendt EK. 2014.. Exopolysaccharides from sourdough lactic acid bacteria. . Crit. Rev. Food Sci. Nutr. 54:(7):891901
    [Crossref] [Google Scholar]
  17. Gänzle M. 2014.. Enzymatic and bacterial conversions during sourdough fermentation. . Food Microbiol. 37::210
    [Crossref] [Google Scholar]
  18. Gänzle M, Ripari V. 2016.. Composition and function of sourdough microbiota: from ecological theory to bread quality. . Int. J. Food Microbiol. 239::1925
    [Crossref] [Google Scholar]
  19. Gänzle MG, Zheng J. 2019.. Lifestyles of sourdough lactobacilli: Do they matter for microbial ecology and bread quality?. Int. J. Food Microbiol. 302::1523
    [Crossref] [Google Scholar]
  20. Gobbetti M. 1998.. The sourdough microflora: interactions of lactic acid bacteria and yeasts. . Trends Food Sci. Technol. 9::26774
    [Crossref] [Google Scholar]
  21. Gobbetti M, De Angelis M, Di Cagno R, Calasso M, Archetti G, Rizzello G. 2019.. Novel insights on the functional/nutritional features of the sourdough fermentation. . Int. J. Food Microbiol. 302::10313
    [Crossref] [Google Scholar]
  22. Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M. 2014.. How the sourdough may affect the functional features of leavened baked goods. . Food Microbiol. 37::3040
    [Crossref] [Google Scholar]
  23. Hansen A, Schieberle P. 2005.. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. . Trends Food Sci. Technol. 16::8594
    [Crossref] [Google Scholar]
  24. Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, Poutanen K. 2005.. Potential of sourdough for healthier cereal products. . Trends Food Sci. Technol. 16::10412
    [Crossref] [Google Scholar]
  25. Laurent J, Timmermans E, Struyf N, Verstrepen KJ, Courtin CM. 2020.. Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread. . Int. J. Food Microbiol. 326::108648
    [Crossref] [Google Scholar]
  26. Légifrance. 1993.. Décret n°93–1074 du 13 septembre 1993 pris pour l'application de la loi du 1er août 1905 en ce qui concerne certaines catégories de pains. . Légifrance. https://www.legifrance.gouv.fr/loda/id/JORFTEXT000000727617/
    [Google Scholar]
  27. Li Q, Loponen J, Gänzle MG. 2020.. Characterization of the extracellular fructanase FruA in Lactobacillus crispatus and its contribution to fructan hydrolysis in breadmaking. . J. Agric. Food Chem. 68::863747
    [Crossref] [Google Scholar]
  28. Ma S, Wang Z, Guo X, Huang J, Sun B, Wang X. 2021.. Sourdough improves the quality of whole-wheat flour products: mechanisms and challenges—a review. . Food Chem. 360::130038
    [Crossref] [Google Scholar]
  29. Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, et al. 2021.. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. . Nat. Rev. Gastroenterol. Hepatol. 18::196208
    [Crossref] [Google Scholar]
  30. Minervini F, De Angelis M, Di Cagno R, Gobbetti M. 2014.. Ecological parameters influencing microbial diversity and stability of traditional sourdough. . Int. J. Food Microbiol. 171::13646
    [Crossref] [Google Scholar]
  31. Minist. Pres. Relac. Cortes Igual. 2019.. Real decreto 308/2019, de 26 de abril, por el que se aprueba la norma de calidad para el pan. Boletín oficial de estado 113, Minist. Pres. Relac. Cortes Igual., Madrid. https://www.boe.es/eli/es/rd/2019/04/26/308
    [Google Scholar]
  32. Ouzzani M, Hammady H, Fedorowicz Z, Elmagarmid A. 2016.. Rayyan—a web and mobile app for systematic reviews. . Syst. Rev. 5::210
    [Crossref] [Google Scholar]
  33. Pastor K, Kojić J, Nastić N, Dobrijević D, Horvat M, et al. 2022.. Authentication methodologies of artisan and sourdough breads: state-of-the-art and perspectives. . J. Agron. Technol. Eng. Manag. 5::68086
    [Google Scholar]
  34. Pétel C, Onno B, Prost C. 2017.. Sourdough volatile compounds and their contribution to bread: a review. . Trends Food Sci. Technol. 59::10523
    [Crossref] [Google Scholar]
  35. Pontonio E, Di Cagno R, Mahony J, Lanera A, De Angelis M, et al. 2017.. Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads. . Sci. Rep. 7:(1):624
    [Crossref] [Google Scholar]
  36. Poutanen K, Flander L, Katina K. 2009.. Sourdough and cereal fermentation in a nutritional perspective. . Food Microbiol. 26::69399
    [Crossref] [Google Scholar]
  37. Quattrini M, Liang N, Fortina MG, Xiang S, Curtis JM, Gänzle M. 2019.. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread. . Int. J. Food Microbiol. 302::814
    [Crossref] [Google Scholar]
  38. Santivarangkna C, Kulozik U, Foerst P. 2007.. Alternative drying processes for the industrial preservation of lactic acid starter cultures. . Biotechnol. Prog. 23::30215
    [Crossref] [Google Scholar]
  39. Scherf KA, Wieser H, Koehler P. 2018.. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products. . Food Res. Int. 110::6272
    [Crossref] [Google Scholar]
  40. Sun X, Wu S, Li W, Koksel F, Du Y, et al. 2023.. The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – a review. . Food Hydrocoll. 135::108212
    [Crossref] [Google Scholar]
  41. Verdonck C, De Bondt Y, Pradal I, Bautil A, Langenaeken NA, et al. 2023.. Impact of process parameters on the specific volume of wheat wholemeal bread made using sourdough- and baker's yeast-based leavening strategies. . Int. J. Food Microbiol. 396::110193
    [Crossref] [Google Scholar]
  42. Xu D, Tang K, Hu Y, Xu X, Gänzle MG. 2018.. Effect of glutathione dehydrogenase of Lactobacillus sanfranciscensis on gluten properties and bread volume in Type I wheat sourdough bread. . J. Agric. Food Chem. 66::977076
    [Crossref] [Google Scholar]
/content/journals/10.1146/annurev-food-110923-034834
Loading
/content/journals/10.1146/annurev-food-110923-034834
Loading

Data & Media loading...

Supplemental Materials

Supplemental Materials

Supplemental Materials

  • Article Type: Review Article
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error