Changing Compositions of Sourdough with Prolonged Fermentation

Sourdough is an intermediate product, the result of microbiological processing of wheat, rye, and other flour. During the long-term fermentation of dough in both small bakeries and large industrial enterprises, several vital changes take place in the composition of biopolymers, low molecular weight metabolome, and the microbial community. Therefore, it leads to a change in the properties of the final bakery products. It is shown that the changes that occur depend both on the primary components and the environmental parameters. The dynamics of these changes is poorly studied. However, in some cases, it was possible to isolate new strains of lactic acid bacteria and biologically active substances from the sourdough of long-term fermentation. In Russia, a project to study the dynamics of rye sourdough changes during long-term fermentation is carried out by the project team, which includes employees of the St. Petersburg branch of the Research Institute of the Baking Industry and the All-Russian Research Institute of Genetics and Breeding of Farm Animals.