Effects of sourdough fermentation on the biochemical properties, aroma profile, and leavening capacity of carob flour

In this study, we analysed the dynamics of a microbial population consisting of various lactic acid bacteria and yeast species used as starters for carob and carob-wheat sourdoughs. Baking-relevant attributes, such as gassing power, lactic acid accumulation, and flavour formation, were characterized after multiple back-slopping cycles of sourdough. The effect of fermentation on key nutritional factors of carob flour, including antioxidant activity, furan levels, and pinitol content, was also investigated. Collectively, our results indicate that prolonged fermentation of roasted carob flour, accompanied by multiple refreshments, makes it a suitable ingredient for baking applications.