The article "Sourdough Bread Quality: Facts and Factors" by Md Ahmadul Islam and Shahidul Islam explores the benefits and factors influencing the quality of sourdough bread. Sourdough, a dough made from flour and water fermented by yeast and lactic acid bacteria, has gained popularity due to its enhanced nutritional attributes and health benefits. The authors highlight how sourdough fermentation improves bread's nutritional qualities by altering protein and starch structures, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, while reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. The use of alternative grains and non-flour ingredients also offers opportunities for creating unique sensory and nutritional profiles. The market dynamics for sourdough show significant growth, driven by consumer demand for healthier options, with projections indicating a CAGR of 6.13% from 2024 to 2029. Compared to yeast fermentation, sourdough fermentation offers several advantages, such as improved nutritional properties, enhanced human health benefits, increased digestibility, and a lower glycemic index. It also reduces phytate content, degrades anti-nutritional factors, and increases dietary fiber availability. Additionally, sourdough bread has a lower glycemic response, reduces FODMAPs, and lowers acrylamide levels. However, sourdough bread production faces challenges, including higher production costs, labor requirements, and less predictable and scalable processes. The article also discusses the impact of fermentation time, temperature, and type on the quality of sourdough and sourdough bread, emphasizing the importance of optimizing these parameters to achieve the desired product characteristics. Overall, the review provides updated insights into the quality aspects of sourdough fermentation, the factors influencing its effectiveness, and the potential market for frozen sourdough, highlighting its convenience and extended shelf life.The article "Sourdough Bread Quality: Facts and Factors" by Md Ahmadul Islam and Shahidul Islam explores the benefits and factors influencing the quality of sourdough bread. Sourdough, a dough made from flour and water fermented by yeast and lactic acid bacteria, has gained popularity due to its enhanced nutritional attributes and health benefits. The authors highlight how sourdough fermentation improves bread's nutritional qualities by altering protein and starch structures, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, while reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. The use of alternative grains and non-flour ingredients also offers opportunities for creating unique sensory and nutritional profiles. The market dynamics for sourdough show significant growth, driven by consumer demand for healthier options, with projections indicating a CAGR of 6.13% from 2024 to 2029. Compared to yeast fermentation, sourdough fermentation offers several advantages, such as improved nutritional properties, enhanced human health benefits, increased digestibility, and a lower glycemic index. It also reduces phytate content, degrades anti-nutritional factors, and increases dietary fiber availability. Additionally, sourdough bread has a lower glycemic response, reduces FODMAPs, and lowers acrylamide levels. However, sourdough bread production faces challenges, including higher production costs, labor requirements, and less predictable and scalable processes. The article also discusses the impact of fermentation time, temperature, and type on the quality of sourdough and sourdough bread, emphasizing the importance of optimizing these parameters to achieve the desired product characteristics. Overall, the review provides updated insights into the quality aspects of sourdough fermentation, the factors influencing its effectiveness, and the potential market for frozen sourdough, highlighting its convenience and extended shelf life.