TECHNOLOGY AND PRODUCTION

Promising methods for enrichment and modification of bread sourdough

Authors

  • Sofya I. Antipova Kaliningrad State Technical University, 236022, Kaliningrad Region, Kaliningrad, Sovetsky Prospekt, 1
  • Evgeniya S. Zemlyakova Kaliningrad State Technical University, 236022, Kaliningrad Region, Kaliningrad, Sovetsky Prospekt, 1
EDN: BJMFEG

How to cite

GOST Antipova S. I., Zemlyakova E. S. Promising methods for enrichment and modification of bread sourdough // Bakery of Russia. 2026. Vol. 70. No. 1-2. P. 10-23.
APA Antipova, S. I. & Zemlyakova, E. S. (2026). Promising methods for enrichment and modification of bread sourdough. Bakery of Russia, 70(1-2), 10-23.

Abstract

Bakery products are presented in the diets of all population groups, making it essential to develop fortified bakery products to solve modern nutritional problems. A literature review has shown that the use of sourdough in bread production improves the functional, technological, organoleptic, and nutritional characteristics of the finished product, compared to the exclusive use of baker's yeast. This article examines open sources to evaluate existing methods for fortifying and modifying bread sourdoughs. The most promising approaches include the addition of enzymes and starter cultures.

Keywords

bread sourdough yeast enzymes functional foods lactic acid bacteria fermentation bread baking

Funding

The authors did not declare any external funding for this research.

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Issue

Vol. 70 No. 1-2 (2026): Bakery of Russia

Section

TECHNOLOGY AND PRODUCTION

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