Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread.

There is a growing interest within the food industry sector in applying natural and sustainable methods to improve functional, nutritional, and technological properties of foods. In this regard, sprouting and spontaneous sourdough (SD) fermentation, are emerging as promising technological solutions in the bakery industry. The aim of this work was to evaluate the effect of using unsprouted whole-wheat flour (USWF) and sprouted whole-wheat flours (SWFs), obtained under controlled conditions (20 and 25 °C for 24 h), on the chemical and nutritional properties of spontaneous SD and their impact on whole-wheat bread technological quality. SDs were prepared with a dough yield of 200, incubated at 30 °C for 24 h, and refreshed daily for 7 days. In general, an increase in both yeast and lactic acid bacteria counts was observed in all SD samples. All SDs showed reduced α-amylase activity and enhanced contents of free amino acids groups, water-extractable arabinoxylans, total phenolics, and antioxidant capacity, along with lower phytic acid content. Substituting 20% of USWF with SD improved bread volume and crumb softness. Notably, breads made with sourdough prepared from 20% sprouted whole-wheat flour (SWF25) promoted the formation of volatile compounds associated with pleasant aromas, which may increase consumer acceptability. Promising nutritional and sensory advantages could result from combining fermentation and sprouting.