Abstract：
:Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big part of this convenience products are dried sourdoughs, which are mainly produced from rye and wheat flour, but also from other starch containing plants, like pseudocereals or legumes. The requirements regarding the raw materials used differ from that used for baking bread. The most applied drying techniques for sourdoughs are drum and spray-drying. Compared with other foods, sourdough and sourdough products have only a low risk regarding food safety due to pH < 4.2, however formation of biogenic amines or acrylamide has taken into account. More tools for sourdough authentication are needed but, before developing and validating methods, it would be necessary to include different sourdough products in a clear regulatory framework.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Brandt MJdoi
10.1016/j.ijfoodmicro.2018.09.008subject
Has Abstractpub_date
2019-08-02 00:00:00pages
3-7eissn
0168-1605issn
1879-3460pii
S0168-1605(18)30643-3journal_volume
302pub_type
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