Devitalized sourdoughs give bakery products a wide range of aromas, as well as the characteristic taste and acidity of sourdough. They can therefore be used in any type of breadmaking processes. Lesaffre sensory team challenged this topic through a study to find the best process to enhance the aromatic notes while answering the consumer expectations.
What results from the study is that breadmaking parameters alone influe poorly on the aromatic spectrum of breads. Aromas vary but flavors are limited and rather bland.
However, playing with the combination of breadmaking parameters and the contribution of devitalized sourdoughs, we can easily increase the aromatic potential of the breads and play with a real palette of notes.