![]() ![]() However, to our knowledge, no studies have compared the effect of sourdough and commercial yeast fermentation and wheat varieties on both organoleptic and nutritional quality of bread in traditional bakery conditions. cerevisiae both genetically and phenotypically when analysed in laboratory conditions. cerevisiae have been shown to be generally different from commercial strains of S. Acidity in a mature sourdough, ready to be used as a leavening agent, ranges between pH 3.7 and 4.2. The proportion of yeast species to LAB species is generally 1:100 with a mean population density of 1.10 7/1.10 9 CFU per g of sourdough. Frequently encountered lactic acid bacteria (LAB) include species in the Lactobacillus, Fructobacillus, Weissella, Leuconostoc, and Pediococcus genera. Most sourdough yeast species are members of the family Saccharomycetaceae and belong to the genera Saccharomyces and Kazachstania. ![]() Sourdough microbial communities are composed of one or two dominating yeast species and up to three lactic acid bacteria. Microbial species diversity in sourdoughs has been well described across the world in bakery-made and home-made sourdoughs. Traditional sourdoughs, also called type I sourdoughs, are obtained by mixing flour and water, within which microbial communities composed of yeasts and lactic acid bacteria species (LAB) develop. There is also a lack of knowledge about the differences in quality between traditional sourdough breads. However, the relative impact of the wheat variety and the leavening agent on the quality of artisanal bread remains to be studied. The appeal of traditionally prepared breads is supported by research showing the nutritional benefits of sourdough bread under laboratory conditions. However, recently, global changes and the increasing incidence of non-communicable diseases related to modern diet (including type 2 diabetes, obesity, and food allergies) have led to a renewed interest in sourdough breads and their local production. A widely spread and common way to make bread is to use Saccharomyces cerevisiae commercial yeast starters and wheat flour. It can be made with a wide variety of grains and leavening agents. These results highlight the value of sourdough bread and the role of sourdough microbial diversity in bread nutritional and organoleptic quality.īread is an ancient fermented product that is still a staple food in many countries. Interestingly, we also found significant nutritional and organoleptic quality differences between sourdough breads. Finally, their aroma profiles were specific and more diverse compared to yeast breads. They also had a higher proportion of soluble proteins than yeast breads, with specific aroma profiles. These differences were mostly attributable to lower amounts of maltose and malate. Sourdough breads had lower sugar and organic acids contents. Except for bread minerals contents that mostly depended on wheat variety, bread quality was mostly driven by the fermenting agent. Breads were made from two wheat varieties commonly used in organic farming: the variety “Renan” and the landrace “Barbu”. Using a participatory research approach including scientists and bakers, we compared breads leavened with three different sourdoughs and three different commercial yeasts as well as a mix of sourdough and yeast. Here, we assessed the impact of two wheat varieties as well as the impact of sourdoughs and yeasts on multiple components of bread organoleptic and nutritional quality. However, their relative impact in artisanal bread making remains to be elucidated. Several studies have now demonstrated that each of these factors can play a role in bread quality. ![]() Leavened bread can be made with different wheat varieties and leavening agents. ![]()
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