Evaluation of the usage of spontaneous fermentation sourdough starters and their influence on the quality indicators of wheat bread
Keywords:
Bread products, sourdough starters, wine yeast, spontaneous fermentation, quality indicatorsSynopsis
The limited availability of production laboratories at mini-enterprises, as well as outdated regulatory approaches to quality control which do not fully meet the modern range of bakery products, technological solutions, and consumer demands, significantly complicate the implementation of innovative technologies in the industry.
The aim of this study was to evaluate the feasibility of using and the effect of spontaneous fermentation sourdough, prepared in two different ways (dry and liquid starters based on wine yeast) on the quality indicators of wheat bread.
In the process of forming requirements to the quality of wheat bread, the physical, chemical, and biotechnological indicators of dry and liquid sourdough were determined; their sensory characteristics were evaluated.
As a result of the test baking, the quality indicators of wheat bread made using spontaneous fermentation starters based on wine yeast were evaluated.
Bread samples prepared with 5% and 7% of sourdough to the weight of flour, and control bread prepared without sourdough were compared in terms of shelf life and sensory properties. The dough preparation technology provides for a leaven-free method, with thick and liquid leaven; control samples were prepared using traditional technology. The addition of sourdough significantly affected the specific volume and porosity and slowed the loss of moisture during storage. Sensory properties improved compared to the control samples. Using 7% of liquid sourdough gave the most effective results.
The obtained results substantiate the technological feasibility of using the studied spontaneous fermentation sourdough starters in the production of bread products and demonstrate their potential for improving their quality indicators. Technologies and methodologies are recommended for mini-enterprises and craft bakeries.
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Chapter 4
Published
June 26, 2026
Copyright (c) 2026 Nataliia Slobodyanyuk, Oksana Tkachuk, Тetiana Brovenko, Tetiana Lebedenko, Halyna Tolok, Tamara Novichkova, Petro Drozd, Mykola Gruntkovskyi
How to Cite
Slobodyanyuk, N., Tkachuk, O., Brovenko Т., Lebedenko, T., Tolok, H., Novichkova, T., Drozd, P., & Gruntkovskyi, M. (2026). Evaluation of the usage of spontaneous fermentation sourdough starters and their influence on the quality indicators of wheat bread. In O. Priss, L. Bal-Prylypko, H. Tolok, S. Tolok, I. Ustymenko, I. Bal, O. Kanishchev, V. Davydovych, L. Shevchenko, O. Semenko, N. Slobodyanyuk, O. Pylypchuk, A. Ivaniuta, N. Holembovska, V. Israelian, A. Omelian, I. Ivanova, M. Serdyuk, T. Tymoshchuk, … L. Chepurda, Advances in food technology and innovation (pp. 87-119). Scientific Route OÜ®. https://doi.org/10.21303/978-9908-845-03-6.ch4
