Impact of sourdough fermentation and baking temperature on calcium-fortified sourdough bread

This study evaluates how sourdough fermentation and thermal baking conditions influence the nutritional qualities and structural characteristics of calcium-fortified bread. Fortifying the dough elevated initial mineral levels, although subsequent baking caused a moderate reduction in total calcium for both the yeast-leavened control and the sourdough formulation. Active bacterial growth during sourdough fermentation significantly increased lactic acid bacteria populations, which led to a notable drop in acidity alongside a minor increase in overall protein content. Furthermore, sourdough fermentation caused total gluten breakdown, whereas the control sample retained most of its original gluten structure. Physical assessments revealed that while springiness remained virtually identical between both loaves, the sourdough bread exhibited greater firmness. Ultimately, calcium-fortified sourdough bread demonstrates strong functional potential as an enriched food product capable of addressing dietary deficiencies while maintaining structural integrity.