Flavour in sourdough breads: a review

Paterson, A. and Piggott, J.R. (2006) Flavour in sourdough breads: a review. Trends in Food Science and Technology, 17 (10). pp. 557-566. ISSN 0924-2244 (http://dx.doi.org/10.1016/j.tifs.2006.03.006)

Full text not available in this repository.Request a copy


Flavour compounds are key elements for consumer acceptance and product identification in bread. One category of speciality breads, the sourdoughs have a fermentation process affected by a complex microflora of yeasts and lactic acid bacteria which confer specific flavour characteristics. Although yeasts have the primary leavening role, lactic acid bacteria (LAB), with trophic and non-trophic relationships, produce important flavour components. Sourdoughs are becoming important as consumers move away from pan breads towards speciality products. However, successful new product development requires an understanding of variations in carbohydrates' metabolism, roles of endogenous enzymes and interactions of microorganisms for generation of non-volatile and volatile flavour compounds. The potential of sourdough baking remains to be developed through specifications and optimisations of process conditions and introduction of exogenous enzymes and other ingredients. With effective new product development sourdough characteristics could be matched to relate with consumer tastes.