Flavour in sourdough breads: a review

A. Paterson, J.R. Piggott

Research output: Contribution to journalArticle

134 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)557-566
Number of pages9
JournalTrends in Food Science and Technology
Volume17
Issue number10
DOIs
Publication statusPublished - Oct 2006

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Keywords

  • flavour compounds
  • flavor compounds
  • sourdough bread
  • microflora
  • yeast
  • lactic acid bacteria
  • consumer tastes

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