“Let’s Get this Bread” ; How Diverse Sourdough Starters Impact the Final Starch Digestibility of Bread
Category: Community Engagement Poster
Author(s): Bo Wallace, Chelsie Miller
Presenter(s): Bo Wallace
Mentors(s): Charlene Van Buiten
Bread is a global dietary staple, yet its production contributes to significant food waste and fails to meet evolving consumer demands for clean label, nutritionally optimized products. Sourdough fermentation, an ancient bread making process, offers a natural means to enhance bread’s nutritional profile. This study investigates how the microbial composition of sourdough starters influences resistant starch content and glycemic index in bread. By characterizing starch chemistry changes throughout fermentation, we aim to determine whether specific microbial communities promote higher resistant starch levels, thereby improving glycemic response. The findings will contribute to broader efforts in food science to develop functional, nutritionally enhanced bread while supporting sustainable food production practices.