The use of sourdough increases the shelf life and even improves the quality of the bread, including in terms of texture.
This is because during sourdough fermentation, lactic acid bacteria (LAB) produce various metabolites that have been shown to have a positive effect on bread texture and staling, e.g. organic acids, exopolysaccharides (EPS) and/or enzymes.
In addition to adding quality to the texture of the bread, this type of fermentation also results in greater mineral bioavailability and a reduction in the phytate content, thus increasing the absorption of nutrients by the human body.
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What is the impact of sourdough on bread texture?
The use of sourdough increases the shelf life and even improves the quality of the bread, including in terms of texture.
This is because during sourdough fermentation, lactic acid bacteria (LAB) produce various metabolites that have been shown to have a positive effect on bread texture and staling, eg organic acids, exopolysaccharides (EPS) and/or enzymes.
In addition to adding quality to the texture of the bread, this type of fermentation also results in greater mineral bioavailability and a reduction in the phytate content, thus increasing the absorption of nutrients by the human body.
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What is the impact of mother dough on the texture of the bread?
The use of mother dough increases the shelf life and even improves the quality of the pan, even in terms of texture.
This is due to the fact that, during the fermentation of the mother dough, the lactic acid bacteria (LAB) produce a series of metabolites that have been shown to have a positive effect on the texture and aging of the bread, for example, organic acids, exopolysaccharides (EPS) y/o enzymes.
In addition to bringing quality to the texture of the bread, this type of fermentation also results in a greater bioavailability of minerals and a reduction in the content of phytates, thereby increasing the absorption of nutrients by the human body.
