3. Types of sourdoughs
On the basis of applied technology, sourdoughs have been grouped into three types: type I (sourdough which is restarted
using a part of the previous fermentation), type II (generally used as dough-souring supplements in semi-fluid
preparations) and type III (are dried preparations) [18, 19]. Unlike type I sourdoughs, types II and III doughs require the
addition of baker’s yeast (S. cerevisiae) as leavening agent [20].
4. Impact of lactic acid bacteria in sourdough fermentation
The application of sourdough has a long tradition in the production of wheat and rye breads. Sourdough plays a crucial
role in the development of the sensorial, nutritional, and safety quality of fermented products. The metabolic activity of
LAB during sourdough fermentation may contribute to the improvement of cereal products in different ways, such as
lengthening their shelf-life; hydrolyzing proline-rich allergenic fragments [21, 22, 4]; improving the texture and
palatability of whole grain, fiber-rich, or gluten-free products; stabilizing / increasing levels of bioactive compounds
and enhancing mineral bioavailability [23-25].
Fig. 1.