SOURDOUGH YEASTS IN BREAD MAKING: A REVIEW

Year 2019, Volume: 5 Issue: 2, 33 - 46, 01.10.2019

Bihter Yıldız Tuğçe Ceyhan Avni Çakıcı

Abstract

Sourdough yeast is used as a starter culture in preparation of dough and bread and is basically
a flour mixture with metabolically active yeast and lactic acid bacteria (LAB). Sour yeasts
are grouped under three groups worldwide depending on production technologies such as;
Traditionally produced sour yeast (Type I), Industrially produced semi-fluid sour yeast (Type
II) and Industrially produced dried sour yeast (Type III). Each species of sour yeast has its
own unique LAB microflora. During sour yeast fermentation, as a result of microorganism
activities, the acetic acid, lactic acid and ethyl alcohol bread in which heterofermentative
LAB create a unique aroma. In addition, added sour yeast to the bread dough supports less
elastic and smoother dough formation and delays the stale of the bread. The microflora of the
sourdough may also change due to the process parameters such as temperature, pH as well
as starter culture (grain, yoghurt, kefir, fruit and vegetable). In this study, research has been
conducted on sourdough bread, which is known as the oldest biotechnological method but
has become more popular and consumed with the awareness of cons umers in recent years.

Keywords

Sourdough, Sour yeast, Classification of sourdough yeast

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