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Industrial production of sourdoughs for the baking branch – An overview

Author:
Brandt, Markus J.
Source:
International journal of food microbiology 2019 v.302 pp. 3-7
ISSN:
0168-1605
Subject:
acrylamides, baking, biogenic amines, food safety, legumes, pH, pseudocereals, raw materials, rye, sourdough, spray drying, starch, traditional technology, wheat flour
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.
Agid:
6330166