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Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread

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Abstract

The present study compared liquid sourdough technology with baker’s yeast leavening when applied to the production of a semolina-based crispy flatbread. Following in vitro starch digestion, the results revealed the sourdough leavened flatbread to contain a lower percentage of rapidly digestible starch (16%), higher amounts of slowly digestible starch (27%) and inaccessible digestible starch (4.1%) compared with the baker’s yeast leavened flatbread (20, 20, and 2.4%, respectively), making the former nutritionally healthier. The sourdough leavened bread was crispier, stiffer and more solid, as shown by texture analyses, although Raman spectroscopy revealed no differences in the crystallinity status of starch. The descriptive analyses show that the use of sourdough enhances the positive sensory traits, as rated by the consumer panel scores (6.08 vs. 5.56). In summary, the results indicate that the implementation of sourdough technology in the production of flat crispy breads could confer economic advantages to this product.

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Acknowledgements

The project was funded by the “Regione Autonoma della Sardegna”, POR-FESR 207-2013, Asse VI Competitività”. The authors are grateful to the staff of the bakery “Il Vecchio Forno” for their assistance during the bakery trials. MS is grateful to the panel members for their valuable collaboration during training and sensory testing sessions.

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  1. Porto Conte Ricerche srl, Loc. Tramariglio, 07041, Alghero, SS, Italy

    Manuela Sanna, Simonetta Fois, Giovanni Falchi, Marco Campus, Tonina Roggio & Pasquale Catzeddu

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  1. Manuela Sanna
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  2. Simonetta Fois
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  3. Giovanni Falchi
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  4. Marco Campus
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Correspondence to Marco Campus.

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Sanna, M., Fois, S., Falchi, G. et al. Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread. Food Sci Biotechnol 28, 721–730 (2019). https://doi.org/10.1007/s10068-018-0530-y

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