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Sourdough systems in cereal fermentation and the role of yeast in them.
K. K. KATINA (1). (1) University of Helsinki, Helsinki, Finland
Sourdough (SD), fermentation part of flour with yeast and lactic acid bacteria (LAB) before baking, is one of the oldest biotechnological processes used in bread baking. Originally, sourdough was used to leaven the bread by utilizing indigenous yeast activity of SD. The most common starter for sourdough fermentation is combination of yeast (e.g. <i>S.cerevisiae</i> and <i>C. milleri</i>) and LAB (e.g. <i>Lb.brevis</i>, <i>lb.plantarum</i>). Sourdough has profound impact of functionality of cereal matrix including improved flavour, volume, shelf-life, safety and even enhanced nutritional value. As sourdough fermentation is natural and clean label approach for improved bread quality, it is evoking increasing interest in modern consumers.
Yeast has special multifunctional role in sourdough system. The most recent research in sourdough fermentation has focused in understanding potential of sourdough to improve nutritional properties of cereals and to promote safety of cereals, especially aiming to prevent of growth of fungi and control cereal mycotoxins. Aim of this presentation is to reveal latest research about impact of yeast in 1) nutritional value of cereals (vitamins, anti-nutritional factors, liberation of bioactive compounds from wholegrain/bran and 2) improved safety of cereals, especially wholegrain or bran fraction of the kernel by potential decomposition of mycotoxins and liberation of antifungal compounds. Case studies about role and mechanisms of yeast fermentation in improved nutritional quality and safety of cereal matrix will be presented and future trends of utilization of sourdough will be discussed.
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