Skip to main content
SpringerLink
Log in

Sourdough breads and related products

  • Chapter
Book cover Microbiology of Fermented Foods

Abstract

Grinding of cereals and addition of water results in the formation of a dough which, after some time, will turn into a sourdough characterized by acid taste, aroma and increased volume due to gas formation. This fermentation event may have been one of the first microbial processes employed by man and led to the use of sourdough for breadmaking. Baking of leavened bread can be traced back to Egypt in 1500 BC, and the study of the microbiology of sourdough has a history of nearly 100 years. Not all sourdoughs are subjected to baking. More fluid soured doughs are consumed in various parts of the world. Boza in Turkey and Mageu in Africa are examples of a group of raw foods that had once also a tradition in Europe. For example, in Scotland these were known as sawens or flummeries (Fenton, 1974). There are even smooth borderlines to beer-like beverages. These are considered as products of alcoholic fermentation performed by yeasts and require the digestion of the starch by amylases. Without specific technological precautions, however, it will always be, as in sourdough, a lactic acid bacteria (LAB)-yeast association that primarily develops in the cereal-derived substrates. An example is provided by ‘Berliner Weiße’ beer, which is characterized by a deliberate LAB-yeast fermentation and by the strong acid taste of the beer.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 389.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 499.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 499.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Anon. (1990) Sauerteig aus Isernhagen wird laufend überprüft. Bäckerzeitung, 90, 4–6.

    Google Scholar 

  • Anon. (1994) Bekanntmachung von weiteren Leitsätzen des Deutschen Lebensmittelbuches. Bundesanzeiger, 46, 7–8.

    Google Scholar 

  • Beccard, E. (1921) Beiträge zur Kenntnis der Sauerteiggärung. Zbl. F. Bakt. II. Abt., 54, 465–71.

    CAS  Google Scholar 

  • Barber, B., Ortola, C., Barber, S. & Fernandez, F. (1992) Storage of packaged white bread. III. Effects of sour dough and addition of acids on bread characteristics. Z. Lebensm. Unters. Forsch., 194, 442–9.

    Article  CAS  Google Scholar 

  • Böcker, G., Vogel, R.F. & Hammes, W.P. (1990) Lactobacillus sanfrancisco als stabiles Element in einem Reinzucht-Sauerteig-Präparat. Getreide Mehl und Brot, 44, 269–74.

    Google Scholar 

  • Böcker, G., Stolz, P. & Hammes, W.P. (1995) Neue Erkenntnisse zum Ökosystem und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco und Lb. pontis. Getreide Mehl und Brot, 49, 370–4.

    Google Scholar 

  • Brummer, J.M. (1974) Bäckereitechnologische Maßnahmen zur Unterdrückung der Schimmelanfälligkeit von Brot. Getreide und Mehl und Brot, 28, 45–9.

    Google Scholar 

  • Budolfsen-Hansen, G. (1988) Gefriergetrocknete Starterkulturen für gesäuerte Backwaren. Int. Ztschr. Lebensm.-Technol. U. Verfahrenstechnik, 39, 597–602.

    Google Scholar 

  • Collar, C., Mascaros, A.F. & Benedito de Barber, C. (1992) Amino acid metabolism by yeasts and lactic acid bacteria during bread dough fermentation. Journal of Food Science, 57, 1423–7.

    Article  CAS  Google Scholar 

  • Corsetti, A., Gobbetti, M. & Smacchi, E. (1996) Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiology, 13, 447–56.

    Article  CAS  Google Scholar 

  • Damiani, P., Gobbetti, M., Cossignani, L., Corsetti, A., Simonetti, M.S. & Rossi, J. (1996) The sourdough microflora. Characterization of hetero-and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. Lebensm. Wiss u. Technol., 29, 63–70.

    Article  CAS  Google Scholar 

  • Fenton, A. (1974) Sowens in Scotland. Folk-life, a Journal of Ethnological Studies, 12, 41–7.

    Google Scholar 

  • Gänzle, M.G., Hertel, C. & Hammes, W.P. (1995) Antimicrobial activity of lactobacilli isolated from sourdough, in Beijerinck Centennial; Microbial Physiology and Gene Regulation: Emerging Principles and Applications (eds W.A. Scheffers & J.P. van Dijken), Book of Abstracts, Delft University Press, The Hague, The Netherlands, pp. 380–1.

    Google Scholar 

  • Gänzle, M.G., Häusle, S. & Hammes, W.P. (1997) Wechselwirkungen zwischen Laktobazillen und Hefen des Sauerteiges. Getreide, Mehl und Brot, 51, 209–15.

    Google Scholar 

  • Gobbetti, M. & Corsetti, A. (1996) Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end products and sourdough fermentation. Z. Lebensm. Unters. Forsch., 203, 82–7.

    Article  CAS  Google Scholar 

  • Gobetti, M., Simonetti, M.S., Rossi, J., Cossignani, A. & Damian, P. (1994) Free D- and L-amino acid evolution during sourdough fermentation and baking. Journal of Food Science, 59, 881–4.

    Article  Google Scholar 

  • Gobbetti, M., Smacchi, E. & Corsetti, A. (1996a) The proteolytic system of Lactobacillus sanfrancisco CB1: Purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase. Applied and Environmental Microbiology, 62, 3220–6.

    CAS  Google Scholar 

  • Gobbetti, M., Corsetti, A., Mortelli, L. & Elli, M. (1996b) Expression of a-amylase gene from Bacillus stearothermophilus in Lactobacillus sanfrancisco. Biotechnology Letters, 18, 969–74.

    Article  CAS  Google Scholar 

  • Hamad, S.H., Böcker, G., Vogel, R.F. & Hammes, W.P. (1992) Microbiological and chemical analysis of fermented sorghum dough for Kisra production. Applied Microbiology and Biotechnology, 37, 728–31.

    Article  CAS  Google Scholar 

  • Hammes, W.P. (1991) Fermentation of non-dairy food. Food Biotechnology, 5, 293–303.

    Article  Google Scholar 

  • Hammes, W.P. & Vogel, R.F. (1977) Sauerteig in G. Müller, in Mikrobiologie der Lebensmittel, Lebensmittel pflanzlicher Herkunft (eds W. Holzapfel & H. Weber), Behr’s Verlag, Hamburg, pp. 201–85.

    Google Scholar 

  • Hammes, W.P., Stolz, P. & Gänzle, M.G. (1996) Metabolism of lactobacilli in traditional sourdoughs Advances in Food Science, 18, 176–84.

    CAS  Google Scholar 

  • Hansen, A., Lund, B. & Lewis, M.J. (1989a) Flavour of sourdough rye bread crumb. Lebensm. Wiss. u. Technol., 22, 141–4.

    CAS  Google Scholar 

  • Hansen, A., Lund, B. & Lewis, M.J. (1989b) Flavour production and acidification of sourdoughs in relation to starter culture and fermentation temperature. Lebensm. Wiss. u. Technol., 22, 145–9.

    CAS  Google Scholar 

  • Hansen, B. & Hansen, A. (1994) Volatile compounds in wheat sourdoughs produced by lactic acid bacteria and sourdough yeasts. Z. Lebensm. Unters. Forsch., 198, 202–9.

    Article  CAS  Google Scholar 

  • Holliger, W. (1902) Bakteriologische Untersuchungen über Mehlteiggärung. Zbl. F. Bakt. 77., 9, 305–12,361–71,473–83,521–37.

    Google Scholar 

  • Kitahara, K., Kaneko, T. & Goto, O. (1957) Taxonomy studies on the hiochi-bacteria, specific saprophytes of sake. I. Identification and classification of hiochi-bacteria. Journal of General and Applied Microbiology, 3, 102–10.

    Article  Google Scholar 

  • Kline, L. & Sugihara, F.T. (1971) Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterisation of undescribed bacterial species responsible for the souring activity. Applied Microbiology, 21, 102–10.

    Google Scholar 

  • Knudsen, S. (1924) Über die Milchsäurebakterien des Sauerteigs and ihre Bedeutung für die Sauerteiggärung. Dissertation. Den. Kgl. Veterinaer-og Landbohoskoles Arsskrift.

    Google Scholar 

  • Kratochvil, J. & Holas, J. (1988) Use of a cereal protein substrate for characterization of proteolytic enzymes in rye sourdough. Getreide Mehl and Brot., 42, 166–9.

    CAS  Google Scholar 

  • Larsen, A.G., Vogensen, F.K. & Josephsen, J. (1993) Antimicrobial activity of lactic acid bacteria isolated from sourdough: purification and characterisation of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI401. Journal of Applied Bacteriology, 75, 113–22.

    CAS  Google Scholar 

  • Larsson, M. & Sandberg, A.S. (1991) Phytate reduction in bread containing oat flour, oat bran or rye bran. Journal of Cereal Science, 14, 141–9.

    Article  CAS  Google Scholar 

  • Liljeberg, H. & Björck, I. (1994) Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. European Journal of Clinical Nutrition, 48, 151–63.

    CAS  Google Scholar 

  • Liljeberg, H.G.M., Lönner, C.H. & Björck, I.M.E. (1995) Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. Journal of Nutrition, 125, 1503–11.

    CAS  Google Scholar 

  • Lönner, C., Preve-Akesson, K. & Ahrné, S. (1990) Plasmid contents of lactic acid bacteria isolated from different types of sourdoughs. Current Microbiology, 20, 201–7.

    Article  Google Scholar 

  • Lorenz, K.J. & Kulp, K. (1991) Handbook of Cereal Science and Technology, Marcel Dekker, New York.

    Google Scholar 

  • Martinez-Anaya, M.A. (1996) Enzymes and bread flavour. Journal of Agriculture and Food Chemistry, 44, 2469–80.

    Article  CAS  Google Scholar 

  • Neubauer, H., Glaasker, E., Hammes, W.P., Poolman, B. & Konings, W.N. (1994) Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfrancisco. Journal of Bacteriology, 176, 3007–12.

    CAS  Google Scholar 

  • Ottogalli, G., Galli, A. & Foschino, R. (1996) Italian bakery products attained with sourdough: characterization of the typical sourdough flora. Advances in Food Science (CMTL), 18, 131–44.

    Google Scholar 

  • Röcken, W. & Spicher, G. (1993) Fadenziehende Bakterien-Vorkommen, Bedeutung, Gegenmaßnahmen. Getreide, Mehl und Brot, 47, 30–5.

    Google Scholar 

  • Röcken, W. & Voysey, P.A. (1995) Sourdough fermentation in bread making. Journal of Applied Bacteriology (Supplement), 79, 38–48.

    Google Scholar 

  • Röcken, W., Rick, M., Mack, H. & Brummer, J.M. (1992a) Versuche zur Kompensierung der Essigsäureverluste beim Trocknen von Sauerteigen. Getreide, Mehl und Brot, 46, 139–44.

    Google Scholar 

  • Röcken, W., Rick, M. & Reinkemeier, M. (1992b) Controlled production of acetic acid in wheat sour doughs. Z. Lebensm. Unters. Forsch., 195, 259–63.

    Article  Google Scholar 

  • Rothe, M. (1974) Aroma von Brot, Akademie Verlag, Berlin.

    Google Scholar 

  • Salovaara, H. & Goransson, M. (1983) Breakdown of phytic acid during production of acidified and non-acidified rye bread. Naringsforskning, 27, 97–101.

    CAS  Google Scholar 

  • Salovaara, H. & Valjakka, T. (1987) The effect of fermentation temperature, flour type and starter on the properties of sour wheat bread. International Journal of Food Science and Technology, 22, 591–7.

    Google Scholar 

  • Saunders, R.M., Ng, H. & Kline, L. (1972) The sugars of flour and their involvement in the San Francisco sour dough French bread process. Journal of Cereal Science, 49, 86–91.

    CAS  Google Scholar 

  • Souci, S.W., Fachmann, W. & Kraut, H. (1994) Food Composition and Nutrition Tables, 5th edn, Medpharm Scientific Publishers, Stuttgart.

    Google Scholar 

  • Spicher, G. & Nierle, W. (1988) Proteolytic activity of sourdough bacteria. Applied Microbiology and Biotechnology, 28, 487–92.

    Article  Google Scholar 

  • Spicher, G. & Stephan, H. (1987) Handbuch Sauerteig: Biologie, Biochemie, Technologie, Behr’s Verlag, Hamburg.

    Google Scholar 

  • Spicher, G., Schröder, R. & Stephan, H. (1980) Die Mikroflora des Sauerteiges. X. Mitteilung: Die backtechnische Wirkung der in ‘Reinzuchtsauern’ auftretenden Milchsäurebakterien (Genus Lactobacillus Beijerinck). Z. Lebensm. Unters. Forsch., 171, 119–24.

    Article  Google Scholar 

  • Stolz, P. (1995) Untersuchungen des Maltosemetabolismus von Laktobazillen aus Sauerteig. Dissertation an der Universität Hohenheim.

    Google Scholar 

  • Stolz, P., Böcker, G., Vogel, R.F. & Hammes, W.P. (1993) Utilisation of maltose and glucose by lactobacilli isolated from sourdough. FEMS Microbiology Letters, 109, 237–42.

    Article  CAS  Google Scholar 

  • Stolz, P., Vogel, R.F. & Hammes, W.P. (1995). Utilization of electron acceptors by lactobacilli isolated from sourdough. II. Lactobacillus pontis, L. reuteri, L. amylovorus, and L. fermentum. Z. Lebensm. Unters. Forsch., 201, 402–10.

    Article  CAS  Google Scholar 

  • Stolz, P., Hammes, W.P. & Vogel, R.F. (1996) Maltose-phosphorylase and hexokinase activity in lactobacilli from traditionally prepared sourdoughs. Advances in Food Science (CMTL), 18, 1–6.

    CAS  Google Scholar 

  • Sugihara, F.T. (1985) Microbiology of breadmaking, in Microbiology of Fermented Foods, Vol. 1 (ed. B.J.B. Wood), Elsevier Applied Science Publishers, New York, pp. 249–62.

    Google Scholar 

  • Tichaczek, P., Nissen-Meyer, J., Nes, I.F., Vogel, R.F. & Hammes, W.P. (1992) Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH1174 and sakacin P from L. sake LTH673. Systematic and Applied Microbiology, 15, 460–8.

    CAS  Google Scholar 

  • Trüper, H.G. & de Clari, L. (1997) Taxonomic note: Necessary correction of specific epithets formed as substantives (nouns) “in apposition”. International Journal of Systematic Bacteriology, 47, 908–9.

    Article  Google Scholar 

  • Vogel, R.F., Böcker, G., Stolz, P., Ehrmann, M., Fanta, D., Ludwig, W., Pot, B., Kersters, K., Schleifer, K.H. & Hammes, W.P. (1994) Identification of Lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. International Journal of Systematic Bacteriology, 44, 223–9.

    Article  CAS  Google Scholar 

  • Wiese, B.G., Berger, R.G. & Diekmann, H. (1995) The influence of lactic acid bacteria on aroma components of wheat bread. Biospectrum, Special Issue, 3, 102 (PC 010).

    Google Scholar 

  • Wiese, B.G., Strohmar, W., Rainey, F.A. & Diekmann, H. (1996) Lactobacillus panis sp. nov., from sourdough with a long fermentation period, International Journal of Systematic Bacteriology, 46, 449–53.

    Article  CAS  Google Scholar 

Download references

Authors
  1. W. P. Hammes
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. G. Gänzle
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

Rights and permissions

Reprints and permissions

Copyright information

© 1998 Thomson Science

About this chapter

Cite this chapter

Hammes, W.P., Gänzle, M.G. (1998). Sourdough breads and related products. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_8

Download citation

  • DOI: https://doi.org/10.1007/978-1-4613-0309-1_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7990-4

  • Online ISBN: 978-1-4613-0309-1

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation