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September 5, 2025ProcessesOpen Access

Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality

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Authors

DYDjihane Faten YahiaHBHayat BourekouaAFAwatif Fetouhi

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Overview

Observational analysis reveals that sourdough and enzyme treatments significantly influence bread texture, indicating optimal formulations.

Key Points

  • Sourdough inclusion at 40% improves bread texture and moisture retention compared to lower levels.
  • White wheat sourdough achieves the highest specific volume of 3.71 cm3/g after 72 hours, surpassing barley and wholemeal variations.
  • Enzyme treatments decrease hardness and chewiness in wholemeal wheat breads, contrasting with negative effects observed in barley sourdough.
  • Multivariate analysis suggests that both sourdough type and enzyme choice critically determine the technological properties of the final product.

Cite This Study

Yahia et al. (2025) studied this question.

synapsesocial.com/papers/68c239e5b210217d6477d9e1https://doi.org/10.3390/pr13092796
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of enzymatic fermentation on the rheological properties of bread dough mad of high fiber2024
  2. 2Sorghum flour in breadmaking: opportunities for sorghum sourdough, gluten-free bread quality and shelf life2025 · 1 citations
  3. 3Impact of Selected Starter-Based Sourdough Types on Fermentation Performance and Bio-Preservation of Bread2025
  4. 4Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread 2025
  5. 5Development of Organic Sourdough Bread with Paste from Germinated Seeds2025