The properties of sourdough bread

Sourdough bread has better organoleptic properties and a longer shelf life than bread made with industrial yeast. Find out what its main benefits are.

Beneficial properties of sourdough bread

Nutrition messages should be clear and not confusing. Therefore, it is important to clarify that the fact that sourdough bread may have advantages over other fermentation methods does not give it magical properties and does not sufficiently improve an inadequate diet. Superfoods is a bit of an exaggerated concept, and sourdough bread doesn't even fall under it.

The most researched potential benefits of sourdough bread compared to commercial yeast breads are its effects on carbohydrate metabolism (increased blood sugar and insulin levels), as well as its effect on satiety.

However, although it has been studied for many years, some of its mechanisms of action remain unknown.
In 2017, a review published in the British Journal of Nutrition examined human studies that compared the effects of different types of bread, using white bread or sugar as a reference. Scientists discovered that sourdough fermentation lowers the glycemic index of bread and also lowers blood glucose and insulin levels. This effect on carbohydrate metabolism may have benefits in preventing metabolic diseases such as type 2 diabetes and obesity.

Regarding satiety, the research is not clear and may be due to factors that depend not only on the type of fermentation but also on the fiber content, the type of grain used to prepare it and even the flavor of the bread. In addition, we must not forget that technological processing, including the type of preparation, fermentation time or freezing of the prepared dough, also affects our metabolic reactions.


Why aren't all breads made with sourdough?

If sourdough bread is of better quality and more appreciated by consumers, why isn't all bread made with sourdough? The reasons are economic and technological (the latter also affects profits).

To elaborate sourdough bread It involves developing your own sourdough to give the product the desired characteristics, and it also involves investing in product research and development. As we have seen, all sourdoughs contain yeast and lactic acid bacteria, but each one contains different species and strains that provide different flavors and textures, which means that there are many different types of sourdough bread. Once the perfect and exclusive ferment is found, it must be manufactured on an industrial scale and kept intact.

This also means that more time will have to be spent on fermentation, resulting in higher production costs.
Furthermore, all the variables involved in the process (mixture, time, temperature, amount of initiator) must be perfectly calibrated and controlled so that the results do not vary between different batches: consumers expect a product to have constant characteristics and quality, and in case of variation, what parameters, such as odor or consistency, would reduce the acceptability of the product.

Faced with these technological challenges, industrial yeast offers consistent results with lower production costs.

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