It is commonly known that Sourdough fermentation enhances the flavour and structure of bread. The aroma, flavour, nutritional content, and shelf life of the bread are all enhanced by the usage of sourdough. Moreover, sourdough enhances the texture and flavour of whole-grain, fiber-rich, or gluten-free products, stabilises or boosts levels of several bioactive compounds, slows down the absorption of starch (lower glycaemic index), and enhances mineral absorption.
To make Sourdough breads that coeliacs can tolerate, various methods are currently being researched. One method entails the fermentation of non-toxic flours and the use of the resulting sourdough to enhance gluten-free bread's quality. Investigations have been done into the effects of adding sourdough made from a combination of non-toxic brown rice flours, corn starch, buckwheat flour and soy flour to a gluten-free bread recipe. The effect of sourdoughs fermented by several strains of lactic acid bacteria on the textural quality of gluten-free bread was assessed by the authors. Using confocal laser scanning microscopy in addition to tiny deformation viscoelastic tests, changes in dough structure could be identified.
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