Q & A Thursday: the nutrient content of sourdough bread?
Posted by kathryn in Grains
what is the effect of sourdough fermentation on the macronutrient content of a bread dough?
Really, really, really good question . . . but one I’m not able to answer.
So I’m wondering if anyone else can help?
What I do know about sourdoughs:
- Sourdough bread is made with a starter culture, which is a blend of bacteria and yeast. This culture reacts with the starches in flour and water to produce gas. The gas is trapped as bubbles in the dough – making it rise and form the texture we know as bread.
- Sourdough cultures do impact the texture and taste of breads.
- They can also affect the bioavailability of some nutrients.
- Sourdough cultures affect how we breakdown and absorb carbohydrates: they have a lower GI than yeasted breads.
- The Australian food tables do not differentiate between yeasted and sourdough breads in their nutritional breakdown.
So, while sourdough might affect how we breakdown and use macronutrients, I’m unsure if it changes the overall levels of protein, fat and carbohydrate in the food stuff itself.