Current approaches in sourdough production with valuable characteristics for technological and functional applications

Abstract

The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer's decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals' bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

“…EPS produced by LAB has been proposed as a promising alternative to replace the use of polysaccharides in bakeries as an additive for sourdough because they have thickening properties. EPS-producing LAB can be incorporated into fermented sourdough to have a positive effect on the techno-functional properties of baked goods [ 148 , 149 , 150 ]. The in situ production of EPS has been shown to improve the handling and stability of the dough, but also to increase the technological properties of the final product, such as the texture and volume of the bread [ 150 , 151 ].…”

Impact of Long-Fermented Sourdough on the Technological and Prebiotical Properties of Rye Bread

“…Sourdough is classified into four types (Viiard et al, 2016;De Vuyst et al, 2017;Pãcularu-Burada et al, 2020) : TYPE I -sourdough used for leavening, aroma, and acidification. Fermentation has taken place spontaneously from LAB and yeasts from flour and the environment.…”

“…In addition, the Lactobacillus spp. are persistent and in repeated backslopping they remain stable (Pãcularu-Burada et al, 2020).…”

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

“…Some LAB strains are able to biosynthesize bioactive postbiotic compounds with antimicrobial and functional properties for foods such as exopolysaccharides (EPS), bioactive peptides, and SCFAs [125,126]. Additionally, the prebiotic EPS produced by an L. paracasei strain isolated from kefir had a significant impact on the activity and composition of the colonic microbiota in healthy children.…”