Biomedical Engineering Reference
In-Depth Information
bread as bread where acidity is exclusively derived from biological acidification.
Sourdough is thus one of very few intermediates of food production that is regulated
by legislation, and recognized by many consumers [
4
] . The consumer perception as
well as the regulatory protection of the term “sourdough” in Germany and other
European countries facilitated the recent renaissance of sourdough use in baking. In
comparison, the term “sourdough” is not protected in the United States and the
widespread labelling of chemically acidified bread as “sourdough bread” resulted in
a widespread consumer perception of sourdough bread as highly acidic bread, and
the use of alternative terminology to label bread produced with biological
acidi fi cation.
The commercialization of dried sourdough with high titratable acidity consti-
tuted a compromise between economic bread production based on convenient use of
baking improvers, and the use of sourdough fermentation for improved bread qual-
ity. These products were introduced in the 1970s [
18
] . Their economic importance
rapidly surpassed the importance of sourdough starter cultures. Dried or stabilized
sourdoughs produced for acidification provided the conceptual template for the
increased use of sourdough products as baking improvers over the last 20 years.
Sourdough fermentation was thus no longer confined to small-scale, artisanal fer-
mentation to achieve dough leavening and/or acidification. Sourdough fermentation
is also carried out in industrial bakeries at a large scale matching large-scale bread
production, and in specialized ingredient companies for production of baking
improvers specifically aimed at influencing the storage life as well as the sensory
and nutritional quality of bread.
References
1. Mc Gee H (1989) Il cibo e la cucina. Scienza e cultura degli alimenti. Muzzio, Padova
2. Währen M (2000) Gesammelte Aufsätze und Studien zur Brot- und Gebäckkunde und
-geschichte. In: Eiselen H (ed) Deutsches Brotmuseum Ulm, Germany
3. Adrrario C (2002) “Ta” Getreide und Brot im alten Ägypten. Deutsches Brotmus eum, Ulm
4. Brandt MJ (2005) Geschichte des Sauerteiges. In: Brandt MJ, Gänzle MG (eds) Handbuch
Sauerteig, 6th edn. Behr's Verlag, Hamburg, pp 1-5
5. Moiraghi C (2002) Breve storia del pane. Lions Club Milano Ambrosiano, Milano
6. Guidotti MC (2005) L'alimentazione nell'antico Egitto, in Cibi e sapèori nel Mondo antico.
Sillabe, Livorno, pp 18-24
7. Kline L, Sigihara RF (1971) Microorganisms of the San Fransisco sour dough bread process.
II. Isolation and characterization of undescribed bacterial species responsible for the souring
activity. Appl Microbiol 21:459-465
8. Roussel P, Chiron H (2002) Les pains français: évolution, qualité, production, Sciences et
Technologie des Métiers de Bouche. Maé-Erti, Vezoul
9. Dewalque Marc, La lecture du levain au XVIIIième siècle sur
http://www.boulangerie.net/
forums/bnweb/dt/lecturelevain/lecturelevainacc.php
, consultée le 07/06/2012 à 14h42
10. Malouin PJ (1779) L'Art de la boulangerie ou La description de toutes les méthodes de pétrir,
pour fabriquer les différentes sortes de pastes et de pains, 2nd edn. Paris
11. Parmentier AA (1778) Le parfait boulanger ou Traité complet sur la fabrication & le commerce
du pain. Imprimerie royale, Paris
