Lexicon
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Acetic Acid
Ethanoic acid (CH3COOH) with a molecular weight of 60.05 kDa, produced by the oxidation of ethanol by lactic acid bacteria. It is the main constituent of vinegar and is responsible for the tangy flavor of sourdough, typically produced between 20°C/68°F and 25°C/77°F.
Acidity
The level of acid present in the sourdough, often measured by pH and total titratable acidity (TTA).
Active
Describes an element that is alive and impacts its environment, such as an active sourdough with living microorganisms producing CO2 and aromatic molecules.
Amylase
An enzyme that breaks down starches into sugars.
Autolysis
The level of acid present in the sourdough, often measured by pH and total titratable acidity (TTA).
Amino Acids
Organic compounds that combine to form proteins, essential for various bodily functions and found in higher concentrations in sourdough bread.
Backslopping
The process of feeding the sourdough starter with fresh flour and water.
Baker's Percentage
A method of measuring ingredients in bread making, where the weight of each ingredient is expressed as a percentage of the flour weight.
Biga
A type of Italian starter made from flour, water, and active dry commercial yeast, known for its firm texture and nutty taste.
Biochemical Processes
The chemical processes that occur thanks to living organisms, including fermentation.
The chemical processes that occur thanks to living organisms, including fermentation.
Bread Quality
Carbon Dioxide
A gas produced by yeast during fermentation, causing the dough to rise.
Commercial Yeast
Strains of Saccharomyces cerevisiae used as a leavening agent in bakeries, available as active dry yeast or compressed fresh yeast.
Controlled Fermentation
The regulation of fermentation conditions to achieve desired sourdough characteristics.
Crumb Structure
The internal texture of bread, characterized by the size and distribution of air pockets.
Delta pH
The change in pH over time during fermentation.
Digestibility
The ease with which food can be broken down and absorbed by the digestive system.
Dough Yield (DY)
The ratio of water to flour in the dough, affecting its consistency and fermentation.
Enzymatic Activity
The activity of enzymes that catalyze biochemical reactions during fermentation.
Expert Panel
A group of trained individuals who conduct sensory evaluations of bread.
Fermentation
The metabolic process where microorganisms like yeast and bacteria convert sugars into gases, acids, and alcohol.
Fermentation Quotient
(FQ)
The ratio of lactic acid to acetic acid in sourdough.
Fermentation Time
The duration for which the dough is allowed to ferment.
Fiber
An indigestible carbohydrate found in plant-based foods. Fiber is essential for maintaining healthy digestion and preventing constipation. It may also help reduce the risk of certain chronic diseases, such as heart disease and type 2 diabetes. Fiber is often present in whole grain flours used in sourdough.
Fructilactobacillus sanfranciscensis
A species of lactic acid bacteria known for its role in sourdough fermentation.
Gluten
A protein found cereals responsible for the structure and texture of bread, forming a network that retains CO2 during fermentation.
Gluten Development
The formation of gluten networks in dough, providing structure and elasticity.
Glycemic Index
(GI)
It measures how quickly and how much a carbohydrate-containing food raises blood sugar levels after consumption.
High-Performance Liquid Chromatography
(HPLC)
A technique used to measure the concentration of organic acids in sourdough.
Hydration Level
The amount of water in the dough relative to the flour, affecting its texture and fermentation.
Inulin
A type of prebiotic fiber from chicory root and vegetables that promotes the growth of beneficial gut bacteria.
Lactic Acid
An organic acid produced by LAB during fermentation, contributing to the sour taste of sourdough.
Lactic Acid Bacteria
(LAB)
Bacteria that produce lactic acid during fermentation, influencing the sourdough’s acidity and flavor.
​Lactiplantibacillus
Plantarum
A species of lactic acid bacteria involved in sourdough fermentation.
Lactobacillus
A type of lactic acid bacteria (LAB) that ferments sugar substrates and produces lactic acid, contributing to the flavor and texture of fermented products. All LAB produce lactic acid from glucose. Lactobacillus is a LAB genus.
Leavening
The process of making dough rise by producing gas.
Micro-organism
An organism too small to be seen by the naked eye, including bacteria, viruses, protozoa, fungi, and algae. In sourdough, microorganisms like yeasts and LAB are responsible for fermentation.
Microbiome
The community of microorganisms living in a particular environment, such as the intestine or sourdough starter.
Mixing
The combination and hydration of ingredients until homogeneously dispersed throughout the dough, providing energy for gluten development and incorporating oxygen for yeast activity.
Mother Dough
The mature sourdough starter used to inoculate fresh dough.
Organic Acids
Compounds such as lactic and acetic acids produced during fermentation.
Organic Flour
Flour produced from grains grown without synthetic pesticides or fertilizers.
Organic Food
Foods produced with sustainable agriculture practices, avoiding synthetic chemicals, antibiotics, growth hormones, and GMOs.
Peptides
Short chains of amino acids that are the building blocks of proteins.
A figure expressing the acidity or alkalinity of a solution on a logarithmic scale. Sourdough typically has a pH below 4.2, which ensures the elimination of pathogens.
pH
Poolish
A type of starter made from equal parts flour and water with active dry commercial yeast, resulting in a wet sponge used in French baking.
Prebiotics
Non-digestible carbohydrates with evidence on promotion of the growth of beneficial microorganisms in the intestines.
Probiotics
Live beneficial bacteria that can be consumed to improve gut health as they will reach the intestine alive and will colonize.
Proofing
The process allowing dough to rise due to fermentation.
Proteins
Essential nutrients made up of amino acids. Proteins are broken down during fermentation into smaller peptides or single amino acids.
Refreshment
The process of feeding the sourdough starter with fresh flour and water.
Rising Power
The ability of a sourdough or yeast to rise during fermentation.
Rye Flour
A type of flour made from rye grain, known for its distinctive flavor and higher fiber content.
Saccharomyces
Cerevisiae
A species of yeast commonly used in baking and brewing.
The feeling of fullness and satisfaction after eating.
Satiety
The assessment of baked good characteristics such as taste, texture, and aroma by an expert panel.
Sensory Evaluation
Sourdough
A type of starter made from flour and water, creating a complex microbiological ecosystem that ferments the dough, producing lactic acid, acetic acid, CO2, and ethanol.
Sourdough Library
The world’s only collection of sourdough starters from around the globe. Located within the Sourdough Institute, this unique, non-profit initiative by Puratos is dedicated to preserving and advancing the science of fermentation and fermentation technology.
Sponge & Dough
Process
A two-step baking method where a starter (sponge) is fermented and then mixed with the rest of the ingredients to make the dough.
Starter
A mixture of flour and water, sometimes with yeast, left to ferment to develop flavor and texture.
Starter Culture
Preparations of live microorganisms used to initiate fermentation in food, such as sourdough, yogurt, and vinegar.
A kneading technique to maximize gluten development with minimal mixing, involving stretching and folding the dough.
Stretch & Fold Method
Total Titratable Acidity
(TTA)
A measure of the total acidity in sourdough.
Texture
The feel, appearance, or consistency of the bread’s crumb and crust.
Viscosity
The thickness or resistance to flow in a liquid, relevant to the consistency of sourdough.
Vitamins & Minerals
Essential nutrients released during the fermentation process, making them more accessible to the body.
Whole Grain
Grains that contain all parts of the kernel, including the bran, germ, and endosperm, often used in sourdough for added nutritional benefits.