Sourdough is a kind of dough which is kept on to undergo fermentation before baking it. This is slightly sour in taste. This dough consists of a culture of Lactobacillus in combination with yeasts which is symbiotic in nature. This product is formed through a stable culture of the yeast and lactic acid bacteria in a combination mixture of water and flour. Inthis, the yeast is responsible for the production of carbon dioxide which is used to leaven the dough and the lactic acid bacteria leads to the formation of lactic acid which adds to the flavor of characteristic sourness of this product. The sugars are metabolized by the lactic acid wherein the byproducts of the fermentation of lactic acid are metabolized by the yeast.
Market for sourdoughs
The Global Market For Sourdoughs is estimated to increase at a significant compound annual growth rate (CAGR) during the forecast period of 2016-2026.The growing demand for products which hold clean-labels has led to the expansion of the market industry for this. The application of sourdough in multiple preparations of foods which require fermentation has been the market driving factor for sourdoughs.
Further details about sourdoughs
Sourdoughs are used in preparing a number food items. The preparation of this involves a few steps which are named as the preparation of the starter, refreshment of the starter, standing times for the refreshments, local methods and baking. Each step involves characteristic processes with the maintenance of corresponding temperatures and favorable environments. The sourdough basically consists of lactic acid bacteria and yeast. The lactic acid bacteria are a group of aerotolerant anaerobes which means in spite of being anaerobes these can grow and multiply their populations in the presence of oxygen. The other creature inhabiting the product is the yeast and the most common groups of yeasts which are found in sourdoughs are Saccharomyces cerevisiae, Candida humilis, Kazachstania exigua (Saccharomyces exiguous) and Candida milleri. Sourdough is used for the preparation of a variety of breads. This product provides a number of benefits to the consumer. It does not involve the utilization of much gluten unlike factory made bread which adds gluten in its manufacture. Thus, the consumers who are gluten intolerant prefer the utilization of sourdough bread owing to this benefit. These breads increase the insulin and blood glucose levels very slightly wherein other types of breads elevate these levels to a greater extent in the human body. This product is considered to be safe for coeliac patients.
Sourdoughs find applications in the preparation of a number of dishes. These also prove to be beneficiary to the customers, hence accounting for the gain in the market in the recent times.