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Researchers at the Technical University of Munich (TUM) have succeeded in decoding the taste and smell of sourdough bread. In their measurements and analyses at the molecular level, they came acro ...
Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in industrial production. It will also give artisan bakers a better insight into the creations they are making.
Researchers have decoded 21 chemical compounds behind sourdough bread's distinct taste and aroma. Using a "sensomics" approach, the team highlighted the importance of fermentation and proposed methods to reduce salt while preserving flavor. A few years ago, amid lockdown boredom, it seemed like e
While sourdough is made with just three ingredients - flour, water and a little bit of salt - there are compounds behind its complex flavor and unique smell. And scientists have found all 21 elements.
Scientists have identified and quantified 21 chemical compounds that contribute to sourdough’s unique flavour.