13.11.2025 21:02
According to a scientific review published in the GIDA journal, sourdough bread offers significant advantages in terms of health and technology compared to commercially yeasted bread. A study by Ebubekir Yılmaz from Bilecik Şeyh Edebali University and Zerrin Yüksel from Çanakkale Onsekiz Mart University shows that sourdough extends shelf life, lowers glycemic index, and increases mineral absorption. The article emphasizes that sourdough facilitates digestion by breaking down the gluten structure.
The increasing interest in traditional breads has made sourdough bread production popular again. The scientific review titled "The Effects of Sourdough and Some Technological Properties of Sourdough Bread on Health," published in the GIDA journal, highlights the modern advantages of this ancient method. According to the article prepared by Ebubekir Yılmaz and Zerrin Yüksel, sourdough is not just a flavor component but also a functional health ingredient.
Extends shelf life and enhances flavor
According to the research, sourdough, which is a mixture of flour and water fermented by lactic acid bacteria (LAB) and yeasts, significantly improves the technological properties of bread. Compared to commercially yeasted breads, sourdough provides a denser taste, characteristic aroma, and better texture, while also delaying staleness and microbiological spoilage, thus extending the shelf life of bread naturally without the need for chemical preservatives.
Low Glycemic Index and better digestion
One of the most important health effects emphasized in the review in the GIDA journal is that sourdough bread has a low glycemic index (GI). This feature allows the bread to raise blood sugar levels more slowly, which can be beneficial, especially for individuals with type 2 diabetes.
The article also points out the positive effects of sourdough fermentation on digestive health. The fermentation process increases digestibility by hydrolyzing (breaking down) gluten proteins. This condition is noted to make sourdough bread a healthy alternative for individuals with wheat sensitivity or functional gastrointestinal disorders such as irritable bowel syndrome (IBS).
Increases vitamin and mineral absorption
According to the study, another significant benefit of sourdough is its effect on nutritional value. Fermentation effectively breaks down phytic acid (phytate), which is naturally present in grains and inhibits the absorption of minerals. As a result, the body's utilization rate (bioavailability) of important minerals such as iron, zinc, and magnesium increases. Additionally, it has been found that the levels of B vitamins such as folate and antioxidant active substances also increase during fermentation.