Impact of sourdough on the texture of bread

摘要: Sourdough has been used since ancient times and its ability to improve the quality increase shelf-life of bread widely described. During sourdough fermentation, lactic acid bacteria (LAB) produce a number metabolites which have shown positive effect on texture staling bread, e.g. organic acids, exopolysaccharides (EPS) and/or enzymes. EPS produced by LAB potential replace more expensive hydrocolloids as improvers. Organic acids affect protein starch fractions flour. Additionally, drop in pH associated with production causes an proteases amylases activity flour, thus leading reduction staling. While improving textural qualities fermentation also results increased mineral bioavailability reduced phytate content. In this review we will be discussing wheat rye well gluten-free bread.