Abstract
This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated seeds into recipe of organic sourdough bread on nutritional, technological, and sensory properties. The pH of both control (CSD, flour only) and boosted (BSD, supplemented with "grape water") sourdough fell below 4.5 by day 3. After 10 days of back-slopping and fermentation, both sourdoughs harbored 9 log CFU/g of lactic acid bacteria, whereas yeast cell density in the CSD was 1 log cycle higher. Based on their high germination rates (~90%), lentil and wheat seeds were selected as additional ingredients (5%). Bread with germinated lentils (GL) and bread with germinated wheat (GW) were compared with control bread (without seeds). GL and GW breads showed gas cell areas of 28.6% and 18.1%, respectively, which were higher than the control. In addition, GL and GW received higher scores for taste (8.6) and softness (5.6), respectively. Additionally, GL contained more proteins (9.9%) and fewer lipids (0.3%) than the two other bread types, in addition to being potentially labeled as a "source of fiber".