Industrial production of sourdoughs for the baking branch - An overview

International Journal of Food Microbiology
Markus J Brandt

Abstract

Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big part of this convenience products are dried sourdoughs, which are mainly produced from rye and wheat flour, but also from other starch containing plants, like pseudocereals or legumes. The requirements regarding the raw materials used differ from that used for baking bread. The most applied drying techniques for sourdoughs are drum and spray-drying. Compared with other foods, sourdough and sourdough products have only a low risk regarding food safety due to pH < 4.2, however formation of biogenic amines or acrylamide has taken into account. More tools for sourdough authentication are needed but, before developing and validating methods, it would be necessary to include different sourdough products in a clear regulatory framework.

Citations

Jan 25, 2020·Journal of Food Science and Technology·Hafiz Arbab SakandarMuhammad Imran
Mar 4, 2021·International Journal of Food Sciences and Nutrition·Leidiane Andreia Acordi MenezesJuliano De Dea Lindner
Sep 16, 2021·Critical Reviews in Food Science and Nutrition·Luc De VuystSimon Van Kerrebroeck

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