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Article Abstract
The present study was carried out with the objective of exploiting a yeast culture YB1, characterised as , to produce type II sourdough using all-purpose wheat flour. After optimisation using Face-centered Central Composite Design (FCCD), the fermentation parameters viz. inoculum size (%) and fermentation time (h) were found to be 11% (v/v) and 48 h, respectively, for minimum total sugars concentration and pH. Further, the type II sourdough was characterized under optimized conditions for biochemical, rheological, microbiological and volatilome profile. The results revealed reduction of fermentable carbohydrates (30-95%); viscosity (60%); phytic acid (64%) alongwith enhancement of total antioxidant activity (113%) after type II sourdough fermentation. Further, a total of 34 volatile compounds were detected with maximum concentration of butanoic acid which enhances aroma and aids to improve the shelf life of the sourdough.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145370 | PMC |
| http://dx.doi.org/10.1007/s10068-025-01869-0 | DOI Listing |
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