March 22, 2010
Bacteria Strain Points The Way Toward ‘Super Sourdough’ Bread
What better venue than San Francisco "“"“ sourdough capital of the world "“"“ to unveil a new natural sourdough ingredient that could replace conventional additives in a variety of other breads, while making them tastier and more healthful? And that's what scientists described Sunday March 21 at the American Chemical Society's 239th National Meeting, being held there.
In the study, Maija Tenkanen, Ph.D., and colleagues reported discovery and use of a new strain of bacteria that convert the sugars in bread dough into produce dextrans. Dextrans are sugar molecules linked together into long chains that improve the texture and taste of the sourdough and help keep the bread fresh. These bacteria are available commercially, but produce large amounts of lactic acid along with dextrans.
She also said the new dextrans may act as so-called "prebiotics," non-digestible food ingredients that stimulate the growth or activity of bacteria in the digestive system which are beneficial to health.
Tenkanen explained that in the past bread-making involved a long fermentation process using bacteria and/or yeasts that gave bread a pleasant aroma and taste. But the automated bread-making processes adopted by companies are not compatible with the long fermentation processes, something requiring addition of food additives. "Now, with consumers preferring healthier, additive-free foods we believe our bacteria may lead to a variety of more healthful breads."
The bacteria could be marketed to home and commercial bakers as a sourdough starter, or enhancer for other types of bread.
Image Caption: Sourdough bread could be even tastier and more healthful thanks to a new strain of bacteria reported at the American Chemical Society meeting. Credit: iStock
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