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Sourdough in Bread-Making: An Ancient Technology to Solve Modern Issues

Snigdha Chawla, Shweta Nagal

Abstract


The production of sourdough can be traced back to ancient times. It is a mixture of flour and water, fermented with lactic acid bacteria. Use of sourdough to improve texture and palatability of cereal products is gaining importance. In addition to providing structure, texture and aroma to rye and wheat breads, sourdough also improves the nutritional quality and provides health benefits. It can retard starch digestibility leading to lower glycemic responses, modulates accessibility of bioactive components, and improves mineral bioavailability. It also enhances gut health. During fermentation, acidification and activity of enzymes leads to hydrolysis of proteins as well as cell wall polysaccharides and degradation of gluten. Sourdough can thus, be consumed safely by celiac patients as it offers many advantages over commercially available gluten-free products. This review compiles information reported on the physiological effects of sourdough, which will be helpful in developing new products.

Keywords


Sourdough, tocopherols, tocotrienols, phytic acid, glycemic responses

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References


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DOI: https://doi.org/10.37628/jibb.v1i1.21

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