Review article

Sourdough - Traditional Methods for Improving Quality of Bakery Products

Jasna Mrvčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Krunoslav Mikelec ; Bakery Dubravica, Zagreb, Croatia
Damir Stanzer ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Stela Križanović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Slobodan Grba ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Višnja Bačun-Družina ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Vesna Stehlik-Tomas ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Abstract

Bread has been an essential part of human nutrition and culture for thousands of years. Every step of it’s production, from careful raw
material selection to dough preparation, processing and baking, could be considered as art that ensure unlimited abundance of color, taste and aroma. Diversity of bakery products is result of the diversities in tradition, culture and geographic origin. All around the world alluring and aromatic bakery products always contain sourdough. Sourdough is a complex microbial ecosystem that is composed of lactic acid bacteria and yeasts. The use of lactic acid bacteria in the bread production has long tradition, from spontaneous fermentations (leavening the dough only), to the development and use of defi ned and functional starter cultures. This review covers the sourdough technology, with major emphasis on production of wheat bread with enhanced nutritional value, prolonged shelf life, better taste and aroma.

Keywords

sourdough; starter cultures; bread; lactic acid bacteria

Hrčak ID:

76214

URI

https://hrcak.srce.hr/76214

Publication date:

31.12.2011.

Article data in other languages: croatian

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