Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes.
Sahin AW, Rice T, Zannini E, Lynch KM, Coffey A, Arendt EK.
Food Funct. 2019 Jul 26. doi: 10.1039/c8fo02340a.

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.
Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG.
Crit Rev Food Sci Nutr. 2019 Jul 1:1-16. doi: 10.1080/10408398.2019.1631753

Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread.
Sanna M, Fois S, Falchi G, Campus M, Roggio T, Catzeddu P.
Food Sci Biotechnol. 2018 Dec 15;28(3):721-730. doi: 10.1007/s10068-018-0530-y.

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.
Montemurro M, Coda R, Rizzello CG.
Foods. 2019 Apr 18;8(4). pii: E129. doi: 10.3390/foods8040129. Review.

Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping.
Oshiro M, Momoda R, Tanaka M, Zendo T, Nakayama J.
J Biosci Bioeng. 2019 Aug;128(2):170-176. doi: 10.1016/j.jbiosc.2019.02.006.

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour.
Urien C, Legrand J, Montalent P, Casaregola S, Sicard D.
Front Microbiol. 2019 Feb 18;10:201. doi: 10.3389/fmicb.2019.00201

Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread.
Irakli M, Mygdalia A, Chatzopoulou P, Katsantonis D.
Food Chem. 2019 Jul 1;285:231-239. doi: 10.1016/j.foodchem.2019.01.145.

Sourdough is a traditional technology that improves the quality of baked goods, makes them rise with a wide range of flours and has a positive influence on the final product, improves the consistency, the shelf-life, the taste, but above all the functional and nutritional characteristics of the product.

It exerts a positive influence on the final product, improves the consistency, shelf-life, taste but above all, the functional and nutritional characteristics of the product.

Lactic acid bacteria and yeasts play the most important part in the leavening process.

There are many microbial communities involved in the natural leavening process, including:

• Saccharomyces cerevisiae
• Candida carpophila
• Hyphopicchia pseudoburtonii
• Torulaspora delbrueckii
• Kazachstania humilis
• Kazachstania bulderi
• Kazachstania saulgeensis
• Kazachstania unispora
• Rhodotorula mucilaginosa

Sourdough studies