Sourdough’s Fiber Makeover: Fermentation Trims Wheat Arabinoxylans and Refreshes Flavor
Researchers from Vrije Universiteit Brussel show that sourdough fermentation activates wheat enzymes to convert water-extractable arabinoxylans into water-unextractable forms, shrinking fibers and potentially altering bread texture and digestibility. The process also yields distinct flavor compounds from lactic acid bacteria, with Lactococcus lactis contributing buttery aromas and Limosilactobacillus fermentum producing sugar alcohols. Experiments with high-AX flour baked into real bread demonstrated improved nutrition and novel flavors, indicating sourdough reshapes wheat fibers more than previously thought.