The potential of wheat and rye sourdough starter cultures to produce functional and nutritional components during sourdough fermentation : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand

Abstract

Production of sourdough bread has been part of human culture for over 5000 years worldwide. The traditional sourdough technology involves the use of different flours mixed with water to make dough which is then allowed to ferment at ambient temperature using inherent microorganisms. It is common practice to use previously fermented sourdough as a starter culture to produce consistent products. The demand for sourdough bread has increased due to the unique sensory properties of the products and their perceived health properties. The aim of the study was to investigate the potential of sourdough fermentation by wheat and rye sourdough starters to increase the concentration of folate and resistant starch in sourdough and sourdough bread. The specific objectives were to: 1) analyse the composition of wheat and rye sourdough starter cultures; 2) optimise the fermentation conditions of the sourdough fermentation process, 3) analyse sugars; organic acids and the content of folate and resistant starch in the sourdough and sourdough bread.