ArticleFood science & nutrition2026
KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated kombucha as an innovative functional starter for sourdough breadmaking. A kombucha-based sourdough was prepared and reached technological maturity in just 5 days, significantly faster than conventional spontaneous fermentation. Its performance was compared against a traditional artisanal sourdough control. Bread quality was comprehensively evaluated through physicochemical, structural, and sensory assessments. Results demonstrate that kombucha breads exhibit specific volume, crumb structure, texture, and staling behavior comparable to traditional sourdough bread. Sensory analysis confirmed high overall acceptability and similarity between the products. Notably, kombucha breads displayed significantly higher total phenolic content and antioxidant capacity with respect to the traditional artisanal sourdough bread. These findings highlight kombucha as a highly promising alternative starter capable of accelerating sourdough production while enhancing the potential functional and nutritional properties of bread.
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