![]() Bread, being one of the basic staple foods in many countries and designated the ‘staff of life’ is believed to be the prior option of sourdough addition from earlier days. Hence, with the aid of sourdough, dissatisfying sensory qualities especially the flavour and mouth-feel of some gluten-free bakery products can be enhanced, thus boosting their palatability and market values.Īs microbial processes show significant potential in improving organoleptic characteristics and design of nutritional quality and health effects of foods and ingredients, sourdough uses have spread widely to other food products i.e., crackers, waffles, pancakes, tortillas, muffin and noodles beyond breads. Lactic acid, together with vinegary acetic acid, contributes to sourdough’s tangy characteristic. Each microbial community has the ability to produce unique flavour profile as some yield yoghurt-like flavour from lactic acid while others produce sharper, more vinegary note with acetic acid (, accessed 21 March 2021). Different metabolic pathways in sourdough add flavourful metabolic by-products to the mixture, which result in subtler but more complex flavor. Scientists have started to discover that the variability in number and type of microbiota in dough depends not just on the native microbial flora of the baker’s environment and hands, but also other factors like choice of flour, when and how often the starter is fed, dough hydration level and type of cereal used, leavening temperature, fermentation time and sourdough maintenance temperature. Despite being relatively unstable, costly and time consuming, the type I sourdough is more commonly utilised for microbiome study due to its natural diversity. To ensure the manufacture of products being optimised and consistent, manufacturers are always keen to identify and develop sourdough types II and III. At the same time, some researchers also considered another type of sourdough as type 0, referring to pre-doughs or sponge doughs, with addition of baker’s yeast ( Saccharomyces cerevisiae). ![]() Type I sourdough can be categorised as type Ia, containing pure culture sourdough starters with different origin type Ib, being refreshed everyday and fermented spontaneously and type Ic, which its origin is tropical countries with higher fermentation temperature. ![]() Type I sourdough refers to the traditional sourdough that requires uninterrupted propagation (backslopping) by refreshing using fresh flour and water at regular intervals type II sourdough inoculates adapted cultures industrially as dough acidifiers whereas type III sourdough is usually dried for easy storage and utilisation. The culture can be sourced from three established methods, resulted in classification of sourdough into types I, II and III. The presence of a symbiotic colony of lactic acid bacteria (LAB) and yeasts inhabiting our diverse ecosystem induce lactic acid fermentation of sourdough which eventually becomes a stable culture after many hours. Grinding of cereals, pseudo-cereals or legumes followed by addition of water brings about the formation of dough, which subsequently turns into sourdough after a period of time. The use of sourdough as a means of leavening is one of the ancient methods of grain fermentation. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. ![]() As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. ![]()
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