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    Sourdough Breads and Related Products: W.P. Hammes and M.G. Gänzle

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    I Kade Dwiki Yudiantara
    Grinding cereals and adding water forms a dough that undergoes sourdough fermentation by lactic acid bacteria and yeasts, producing acid taste, aroma, and gas that increases volume. Sourdough fermentation may have been one of the earliest microbial processes used by humans for breadmaking. Sourdough is used worldwide to produce various breads, with lactic acid bacteria and yeasts playing a key role recognized over a century ago. The microbes in sourdough impact bread quality attributes like flavor, texture, and shelf life through their metabolic activities.

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    Sourdough Breads and Related Products: W.P. Hammes and M.G. Gänzle

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    I Kade Dwiki Yudiantara
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    Grinding cereals and adding water forms a dough that undergoes sourdough fermentation by lactic acid bacteria and yeasts, producing acid taste, aroma, and gas that increases volume. Sourdough fermentation may have been one of the earliest microbial processes used by humans for breadmaking. Sourdough is used worldwide to produce various breads, with lactic acid bacteria and yeasts playing a key role recognized over a century ago. The microbes in sourdough impact bread quality attributes like flavor, texture, and shelf life through their metabolic activities.

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    Grinding cereals and adding water forms a dough that undergoes sourdough fermentation by lactic acid bacteria and yeasts, producing acid taste, aroma, and gas that increases volume. Sourdough fermentation may have been one of the earliest microbial processes used by humans for breadmaking. Sourdough is used worldwide to produce various breads, with lactic acid bacteria and yeasts playing a key role recognized over a century ago. The microbes in sourdough impact bread quality attributes like flavor, texture, and shelf life through their metabolic activities.

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    61 views3 pages

    Sourdough Breads and Related Products: W.P. Hammes and M.G. Gänzle

    Uploaded by

    I Kade Dwiki Yudiantara
    Grinding cereals and adding water forms a dough that undergoes sourdough fermentation by lactic acid bacteria and yeasts, producing acid taste, aroma, and gas that increases volume. Sourdough fermentation may have been one of the earliest microbial processes used by humans for breadmaking. Sourdough is used worldwide to produce various breads, with lactic acid bacteria and yeasts playing a key role recognized over a century ago. The microbes in sourdough impact bread quality attributes like flavor, texture, and shelf life through their metabolic activities.

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    8 Sourdough breads and related products

    w.p. HAMMES AND M.G. GÄNZLE

    8.1 Introduction

    Grinding of cereals and addition of water results in the formation of a


    dough which, after some time, will turn into a sourdough characterized
    by acid taste, aroma and increased volume due to gas formation. This
    fermentation event may have been one of the first microbial processes
    employed by man and led to the use of sourdough for breadmaking.
    Baking of leavened bread can be traced back to Egypt in 1500 BC, and
    the study of the microbiology of sourdough has a history of nearly 100
    years. Not all sourdoughs are subjected to baking. More fluid soured
    doughs are consumed in various parts of the world. Boza in Turkey and
    Mageu in Africa are examples of a group of raw foods that had once also
    a tradition in Europe. For example, in Scotland these were known as
    sawens or flummeries (Fenton, 1974). There are even smooth borderlines
    to beer-like beverages. These are considered as products of alcoholic
    fermentation performed by yeasts and require the digestion of the starch
    by amylases. Without specific technological precautions, however, it will
    always be, as in sourdough, a lactic acid bacteria (LAB)-yeast association
    that primarily develops in the cereal-derived substrates. An example is
    provided by 'Berliner Weiße' beer, which is characterized by a deliberate
    LAB-yeast fermentation and by the strong acid taste of the beer.
    The key role of LAB and yeasts in sourdough was recognized by the
    pioneers in the study of sourdough microbiology such as Holliger (1902),
    Beccard (1921) and Knudsen (1924). As sourdough is an intermediate
    but not an end-product, the microbial activities in the dough have to be
    judged on the basis of their impact on the quality of the baked goods that
    are produced with its aid. These are characterized by their flavour,
    nutritional value and texture, i.e. the size and distribution of pores and the
    elasticity of the crumb. To some extent these characteristics can be
    achieved without the involvement of LAB by application of yeast and/or
    chemicals, but the traditional process and various new modifications rely
    on the metabolic activities of LAB in the sourdough. By one definition
    (Anon., 1994) sourdough is described as 'a dough whose microorganisms
    (e.g. LAB and yeasts) originate from sourdough or a sourdough starter
    and are metabolically active or can be reactivated. Upon addition of flour
    and water they continue to produce acid'.
    200 MICROBIOLOGY OF FERMENTED FOODS

    An overwhelming multitude of baked goods are produced with the aid


    of sourdough. These include above all breads from wheat, rye and
    mixtures thereof as well as the well-known Italian products such as
    Panettone, Colomba, Pandoro and different types of brioches. Another
    sourdough application was described for production of soda crackers
    (Sugihara, 1985). Taking into account that the major part of rye bread
    and a substantial share of that made from wheat (30% in Italy; Ottogalli
    et al., 1996) is made from sourdough, an impressive role of this
    fermentation product becomes evident.

    8.2 Microbial ecology of sourdough

    Factors influencing microbial growth and activity in sourdough are


    shown in Figure 8.1 (Hammes et al., 1997). The effective endogenous
    parameters are determined by the cereal substrate which contains the
    carbohydrates, nitrogen (N)-sources, vitamins and minerals. The
    fermentable carbohydrates

    Product quality:
    flavour, texture, shelf life, nutritional value
    Figure 8.1 Factors affecting growth and metabolic activity of the sourdough microflora
    and the quality of sourdough bread. (Modified according to Hammes & Vogel,
    1997.)

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