👀 Have you ever heard of the term “sourdough”? In the baking world, it is commonly used to make bread. Sourdough bread is made using a natural starter culture. Well-known examples include baguette and ciabatta. Did you know that sourdough not only helps make bread but also provides many health benefits? Today, the Science Library of the Department of Science Service will introduce you to sourdough in more detail—let’s take a look 🔍👇🏻

🥖 Sourdough is produced by fermenting flour from cereals or legumes with water, such as wheat flour, rye flour, barley flour, spelt flour, corn flour, and quinoa flour. The natural microorganisms formed during fermentation include lactic acid bacteria (LAB) and yeast.

In the past, natural yeast in sourdough was mainly used to help bread rise. However, recent studies highlight sourdough’s advantages in extending shelf life, enhancing nutritional value, and providing health benefits, including:

🥖 Increasing antioxidant properties and reducing antinutritional compounds
🥖 Lowering the glycemic response and insulin response
🥖 Enhancing the bioavailability of dietary fiber in flour
🥖 Increasing certain vitamins, such as vitamin B1 (thiamine) and vitamin B2 (riboflavin)

However, although sourdough bread offers many nutritional benefits, excessive consumption may have negative effects, such as high glycemic index impact, unintended weight gain, nutrient imbalance, bloating, and irritable bowel symptoms.

Therefore, it is recommended to maintain a balanced diet from all five food groups and exercise at least three days per week for good health 💪🥗

📖 For those interested in more details, please refer to the journal article:
“Sourdough: Bread Production Technology for Health,” FOOD FOCUS THAILAND, 2024, Vol. 19(216), March, pp. 78–85. or clickhere

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