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Abstract
The production of sourdough can be traced back to ancient times. It is a mixture of flour and
water, fermented with lactic acid bacteria. Use of sourdough to improve texture and
palatability of cereal products is gaining importance. In addition to providing structure,
texture and aroma to rye and wheat breads, sourdough also improves the nutritional quality
and provides health benefits. It can retard starch digestibility leading to lower glycemic
responses, modulates accessibility of bioactive components, and improves mineral
bioavailability. It also enhances gut health. During fermentation, acidification and activity of
enzymes leads to hydrolysis of proteins as well as cell wall polysaccharides and degradation
of gluten. Sourdough can thus, be consumed safely by celiac patients as it offers many
advantages over commercially available gluten-free products. This review compiles
information reported on the physiological effects of sourdough, which will be helpful in
developing new products.
down, releasing the nutrients into the high fibre content, it satisfies hunger and
dough. Also phytic acid in the grain is so fewer amounts are consumed thereby,
neutralized by the action of bacteria decreasing the intake of calories. Rye
present in sourdough starter. The complex grains maintain healthier blood sugar
carbohydrates are broken down into levels and reduce the risk of cardiovascular
digestible simple sugars and protein is diseases [8]. These advantages of rye over
broken down into amino acids. As the wheat have contributed to the development
centre of the loaf is at a lower temperature of sourdough in rye bread.
than the crust, therefore, during proofing,
the enzymes developed are not lost in SOURDOUGH
baking. Thus, proper fermentation by Sourdough is a mixture of flour and water
bacteria, aids in digestion and restores the fermented with Lactic acid bacteria and
functioning of digestive tract. Sourdough yeasts, which help in leavening and
wheat bread is richer and more aromatic production of acid and aroma. Sourdough
than wheat bread [4]. is an intermediate product. It is
metabolically active and can be
Sourdough is important in baking rye reactivated. It has been useful in
bread, which is healthier than wheat bread. improving texture and palatability of
Differences in the biochemistry of wheat cereal products. Wheat sourdough is used
and rye affect the bread making process. in more than 30% of Italian bakery
Amylases present in wheat are generally products.
not heat stable and are inactivated at high
temperatures thus, have no effect on wheat In a healthy sourdough starter, lactobacilli
gluten whereas rye amylases are heat live in a symbiotic relationship with
stable and remain active at high yeasts. Numerous species of lactic acid
temperatures [5]. Since, the gluten network bacteria have been isolated from
in rye is not strong enough, the main sourdough, mainly belonging to the genera
structure of rye bread is composed of Lactobacillus [7]. Lactobacillus is a genus
polysaccharides, which are broken down of Gram-positive rod-shaped bacteria that
by amylases at high temperature thereby form major part of Lactic acid bacteria
inhibiting the rise of dough. In rye, the (LAB) group. Lactobacilli convert lactose
functions of water binding and gas- to lactic and acetic acid, resulting in a sour
retaining in dough are taken over by taste and lowering the pH down to around
pentosans, whose solubility and swelling 3.8. Hence, lactic acid is the principle
increase with a decrease in pH [6]. In order product of fermentation by lactic acid
to overcome the problem of poorly bacteria. Bacteria may be homo-
developed gluten, sourdough starter can be fermentative, which produce lactic acid as
used. Lactobacilli provide an acidic a sole product or hetero-fermentative,
environment which inactivates rye which produce by-products like acetic acid
amylases and help in the rising of the along with lactic acid. Lactic acid
dough. Acidification of rye dough fermentation in sourdough leads to
improves its physical properties by making improved texture. It contributes to bread
it more elastic and extensible and confers flavour, increases the loaf volume, delays
acidic flavour characteristic of rye breads starch retrogradation and bread-firming
[7]
. and inhibits ropiness by spore-forming
bacteria [9].
Rye bread offers many health benefits. It
contains a large amount of fibre and is low On the basis of technology applied,
in fat. It improves digestion and sourdough has been classified into three
distribution of fat in the body. Due to the types Type I, Type II and Type III. Type I
without the help of fermentation process rye breads baked with sourdough has been
[13]
. Endogenous rye proteases-especially shown to be higher than common white
aspartic protease, hydrolyses rye proteins, wheat bread; highest values reported for
especially secalins during rye-sourdough breads made with wholemeal flour [20]. The
fermentation, which generates amino acids lactic and acetic acid produced in the
and peptides, that act as flavour precursors souring process enhances the storage
[14]
. stability of the bread by inhibiting the
growth of molds and other spoilage
Wholemeal bread is a good source of microorganisms.
minerals including calcium, potassium,
magnesium, iron, zinc and phosphorus. Dietary carbohydrate is a major source of
The bioavailability of these minerals may, plasma glucose. Rapidly digestible
however, be limited due to the presence of starches cause a rapid and large increase in
phytate [13]. Phytic acid has a strong blood glucose levels. Consequently, many
chelating capacity and forms insoluble starchy foods like breads, breakfast
complexes with dietary cations, thereby cereals, and potato products produce high
impairing mineral absorption in humans. glycemic responses [21]. Large amount of
Phytases are responsible for hydrolysis of rapidly available glucose derived from
phytic acid and release of usable form of starch may lead to elevated plasma glucose
inorganic phosphorus [15]. Phytase activity and insulin concentrations that are
is present in grains, yeast and lactic acid detrimental to health. In many starchy
bacteria. It is accelerated in the acidic foods such as white wheat bread, starch is
environment during sourdough highly gelatinized and product structure is
fermentation. The optimum pH of wheat very porous, resulting in rapid degradation
phytase is pH 5.0, whereas that of yeast of starch in small intestine and a very rapid
phytase is pH 3.5 [16]. A decrease in pH rise in blood glucose level (high glycemic
during sourdough fermentation activates index).
phytase and reduces the phytate content,
thus increasing mineral bioavailability [13]. Glycemic Index (GI) provides a measure
It has been shown that pre-fermentation of of how quickly blood glucose levels rise
bran with lactic acid bacteria increases after eating a particular type of food. It can
phytate breakdown up to 90% as well as be reduced by use of pre-fermentation
increases magnesium and phosphorus technology or addition of soluble fibres, in
solubility [17]. case of wheat bread [22]. Sourdough
process has been shown to lower GI of
Sourdough fermentation has been reported wholemeal barley bread [23] and wheat
to increase folate content [18], decrease bread [24], and insulin index of rye breads
tocopherol and tocotrienol content [18], and with varying fibre content [25]. The slower
decrease or increase thiamine content starch digestibility has been assumed to be
depending on the process. The presence of due to the formation of organic acids,
yeast favours formation of folates and especially lactic acid, during fermentation.
thiamine [19]. The fermentation step can Acetic and propionic acid appear to
thus affect the overall retention of vitamins prolong the gastric emptying rate [23]. It has
in the baking process [13]. The fermentation been postulated that chemical changes
stage also increased the antioxidativity taking place during sourdough
(DPPH radical scavenging activity) in fermentation diminish the degree of starch
methanol extracted fraction of rye gelatinization. Also during sourdough
sourdough, concurrently with increased fermentation, pH-dependent proteolysis
levels of extractable phenolic compounds occurs [26]. This produces significant
[18]
. The antioxidant capacity of traditional amount of peptides and amino acids into
the sourdough, which may play a role in resulted in improved textural properties
regulating glucose metabolism [27]. The [36]
. Changes that occur in the rheological
increased amount of free phenolic characteristics of dough are caused due to
compounds during sourdough fermentation the substantial hydrolysis of gliadin and
may have an impact on lowering the glutenin proteins which occurs during
glycemic index [28]. sourdough fermentation due to pH-
mediated activation of cereal enzymes [37].
Sourdough and Celiac Disease Also, lactic acid bacteria used for
Celiac disease is one of the most common fermentation might exhibit proteolytic
food intolerance. It is a food- activity, but since their activities are strain-
hypersensitivity disorder caused by an specific [38], they appear to play only a
inflammatory response to wheat gluten and minor role in the overall proteolytic events
similar proteins of barley and rye [29]. It is during fermentation [39]. Thus, proteolysis
also known as celiac spruce or gluten- by lactic acid bacteria has been suggested
sensitive enteropathy. Celiac disease is as a new tool for food processing for celiac
characterized by the damage of the small patients [24].
intestinal mucosa caused by the gliadin
fraction of wheat gluten and similar A sourdough made from a mixture of
alcohol-soluble proteins (prolamins) of wheat (30%), non-toxic oat, millet and
barley and rye in genetically susceptible buckwheat flours was started with the
individuals [30]. It is estimated to affect selected Lactobacillus alimentarius 15M,
about 1% of the world’s population [31]. Lactobacillus brevis 14G, Lactobacillus
Currently, a lifelong elimination of gluten sanfranciscensis 7A, and Lactobacillus
from the diet is the only treatment for hilgardii 51B and subjected to a long-time
celiac disease and only gluten-free fermentation (24 h) at 37°C. A fractionated
products can be consumed by celiac. method of protein extraction and
Gluten-free (GF) foods are dietary foods subsequent two-dimensional gel
either consisting of ingredients which do electrophoresis were used to estimate
not contain wheat, kamut, spelt, rye, proteolysis. Albumin, globulin, and gliadin
barley, or made of ingredients from such fractions were hydrolyzed. The
cereals, which have been specially concentration of free amino acids,
processed to remove gluten [32]. Rice, especially proline, glutamic acid and
maize, sorghum, millet, buckwheat, aspartic acid, also increased in sourdoughs
[38]
amaranth are suitable for celiac patients. . Proteolysis by lactobacilli positively
Overall, the gluten content in GF products influenced the softening of the dough
does not exceed 20 mg/kg in total [33]. during fermentation.
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