A sourdough has been gaining more and more prominence in artisanal and industrial bakery, due to the benefits it provides not only to the flavor, but also to the texture and durability of the bread, through natural fermentation.
Unlike commercial yeasts, sourdough uses a live culture of yeast and lactic acid bacteria that naturally ferment the flour, resulting in softer, more aromatic and nutritious breads.
The use of sourdough brings important advantages in relation to the aging of bread. During fermentation, the microorganisms present in the sourdough produce several metabolites, such as organic acids, enzymes and exopolysaccharides (EPS), which act directly on the texture and preservation of the product.
Want to learn more? Keep reading and see how sourdough has become an essential ingredient in baking.
How does sourdough fermentation improve bread texture?
The texture of a bread is one of the factors most valued by consumers, and the use of sourdough is crucial for its quality. During fermentation, lactic acid bacteria (LAB) present in the sourdough produce:
- Organic acids: such as lactic acid and acetic acid, which act to modulate the pH of the dough, strengthening the gluten network and giving greater elasticity to the crumb;
- Exopolysaccharides (EPS): molecules that increase the dough's water retention capacity, keeping the bread moist for longer and slowing down the aging process;
- Natural enzymes: help break down complex carbohydrates, facilitating digestibility and promoting a softer, more aerated crumb.
These combined effects result in a distinctive texture, with a light, honeycombed crumb and crispy crust, characteristics highly appreciated by both end consumers and food professionals. artisanal and industrial bakery.
In addition to the texture, fermentation with sourdough provides greater stability to the bread during storage. The natural antimicrobial effect of the acids produced by lactic acid bacteria helps prolong the shelf life. shelf life, keeping the bread fresh for longer.
Nutritional benefits of sourdough
In addition to improving texture, the use of sourdough also offers important nutritional benefits. During fermentation, the sourdough promotes:
- Phytate reduction: a compound present in cereals that can hinder the absorption of minerals, such as iron, zinc and magnesium;
- Increased mineral bioavailability: the degradation of phytate through natural fermentation allows the minerals present in the flour to be better absorbed by the body;
- Production of bioactive compounds: some metabolites of sourdough have antioxidant properties and contribute to intestinal health.
In this way, bread made with sourdough not only does it offer better texture and flavor, but it also becomes a more nutritious and functional food.
Impact on aging and shelf life
The use of sourdough also influences the bread's shelf life. The organic acids and EPS produced during fermentation help reduce the rate at which bread stale, a process known as starch retrogradation. This means that:
- The crumb remains soft for longer;
- The crust remains crispy even after a few days.
Practical applications in artisanal and industrial baking
A sourdough from PMAN can be incorporated into different bread and bakery product recipes, adding to the dough the sensory and nutritional characteristics typical of natural fermentation, in a practical and standardized way.
Enriched products
Baked goods benefit from the use of sourdoughIn these products, the result of natural fermentation helps to:
- Soften the density of the dough, making breads lighter and more palatable;
- Increase the bioavailability of nutrients, due to the reduction of phytate and greater absorption of minerals;
- Improve texture and volume, ensuring that denser breads don't become compact or heavy.
Furthermore, natural fermentation contributes to the preservation of these products.
Boost your production with sourdough
The use of sourdough transforms artisanal and industrial baking, ensuring better texture and differentiated flavor, in addition to increasing the shelf life and nutritional benefits of bread.
By adopting sourdough, your production line can deliver high quality products, with consistency and consumer acceptance, differentiating itself in the market and adding value to its bakery products.
Count on PMAN as your partner to implement quality fermentation in your production! Our experts offer sourdough and preservative solutions, ensuring performance, quality, and innovation for your company.
Contact us and discover how to take your products to the next level.
