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Gewählte Master / Diploma Thesis:

Flora Maria Hauser (2020): The Microbiota of Sourdough - A Summary.
Master / Diploma Thesis - Institut für Lebensmittelwissenschaften, BOKU-Universität für Bodenkultur, pp 101. UB BOKU obvsg

Data Source: ZID Abstracts
Abstract:
In recent years, sourdough bread has become increasingly popular and according to Mordor Intelligence, the global sourdough market is expected to register a compound annual growth rate of about 6.9% between 2018 and 2023. The rising interest can be attributed to the consumers demand for healthy and natural products and gluten-free breads. Europe accounts for the largest share of about 35% of the global market for sourdough. Hundreds of different types of traditional sourdough breads exist in Europe. They differ in the type of flour, additives, applied technology, and sourdough microbiota. For the processing of sourdough cereals such as wheat, rye, quinoa, rice, amaranth, and buckwheat are often used. The species diversity of lactic acid bacteria and yeasts of sourdoughs is assumed to be less influenced by the geography of the sourdough production process. The presence of some species is mainly based on the fermentation technology and practical conditions applied. Region specificity might be a result of raw materials and process technologies or practices that are shared across regions. The house microbiota, flour and additional ingredients are certainly the most important sources for the contamination of sourdough. Microbial growth and activity in sourdough is influenced by multiple combinations of different endogenous and exogenous parameters, such as process parameters, type of flour and flour quality. At present, there are different definitions of sourdough in many countries. In some countries it is expected that sourdough bread is leavened without baker's yeast, while in others it is legal to label as sourdough bread even if the product is made without fermentation. To prevent misleading of the consumer, a general and comprehensive definition must be established. In addition, the definition of a minimum value of cell density of lactic acid bacteria or yeasts and the development of methods for the authentication of sourdough are needed.

Beurteilende(r): Domig Konrad
1.Mitwirkender: D'Amico Vera

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