Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis


YAZAR G., TAVMAN Ş.

FOOD ENGINEERING REVIEWS, vol.4, no.3, pp.171-190, 2012 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 4 Issue: 3
  • Publication Date: 2012
  • Doi Number: 10.1007/s12393-012-9052-1
  • Title of Journal : FOOD ENGINEERING REVIEWS
  • Page Numbers: pp.171-190

Abstract

In recent years, there has been a growing interest in sourdough bread, which is a traditional product with its lasting production since ancient times. Studies related to the characterizations of sourdough lactic acid bacteria, their contribution to consumer health, dough structure, bread texture and shelf-life have been carried out. In this review, one of the key lactic acid bacteria of sourdough, Lactobacillus sanfranciscensis, is discussed from several aspects. The importance of San Francisco bread for consumer health is also emphasized. In addition to the contribution of L. sanfranciscensis to the textural properties and shelf-life of sourdough bread; the health benefits, flavour and antimicrobial substances, rheological characteristics of sourdough fermented by L. sanfranciscensis are reviewed. The functional aspects of sourdough fermented by L. sanfranciscensis are also demonstrated such as offering alternative bakery products for coeliac patients, diabetics or consumers having allergy to the bakery products fermented with baker's yeast (Saccharomyces cerevisiae) that are known as anti-S. cerevisiae antibodies.