By: Etienne Vassiliadis, Vivagran

Sourdough fermentation is increasingly recognised as a powerful biotechnological process capable of enhancing the nutritional quality, digestibility and functionality of cereal-based foods. Tritordeum, a novel amphidiploid cereal derived from Hordeum chilense and durum wheat (Triticum turgidum), combines favorable agronomic traits with a distinctive nutritional profile rich in antioxidants, dietary fiber and bioactive compounds. Recent scientific investigations have, for the first time, systematically characterised Tritordeum as a substrate for traditional type I sourdough fermentation.

This review synthesises current evidence on the microbial ecology, biochemical transformations, nutritional enhancements, technological performance and gut-health-related implications of Tritordeum sourdough. Collectively, the data supports Tritordeum sourdough as a scientifically validated platform for producing nutritionally enhanced, functionally robust and sustainable baked goods.

1. Tritordeum as a Substrate for Sourdough Fermentation

1.1 Grain and flour characteristics

Tritordeum combines the technological traits of durum wheat with nutritional characteristics inherited from Hordeum chilense. Its flour is characterised by moderate protein content, a distinct gluten composition and elevated levels of carotenoids, phenolic compounds and dietary fibre compared with conventional wheat [3]. The presence of β-glucans, fructans and fermentable carbohydrates provides a suitable substrate for LAB growth and metabolic activity during sourdough fermentation.

These intrinsic characteristics make Tritordeum well suited to sourdough processing, as the cereal matrix supplies both fermentable substrates and bioactive compounds that can be transformed by microbial metabolism.

1.2 Implications for fermentation performance

Studies on type I Tritordeum sourdoughs show rapid microbial establishment, sustained acidification and stable fermentation dynamics during backslopping propagation. Compared with conventional wheat doughs, Tritordeum sourdough exhibits efficient carbohydrate utilisation and balanced organic acid production, indicating good compatibility with traditional sourdough fermentation systems [4].

| “The intrinsic composition of Tritordeum makes it particularly well suited to stable and efficient sourdough fermentation.”

2. Microbial Ecology of Tritordeum Sourdough

2.1 Microbial succession and stabilisation

Spontaneous fermentation of Tritordeum flour leads to a characteristic microbial succession. Early fermentation stages are dominated by heterofermentative LAB of the genus Weissella, while increasing acidity promotes the establishment of a mature ecosystem dominated by Lactiplantibacillus plantarum among LAB and Saccharomyces cerevisiae among yeasts [4].

LAB populations increase rapidly, whereas yeast populations stabilise at lower but consistent levels, resulting in a LAB-to-yeast ratio typical of mature type I sourdoughs.

2.2 Functional relevance

This stable microbial consortium underpins consistent acidification, proteolysis and carbohydrate metabolism, forming the biological basis for the nutritional and technological transformations observed in Tritordeum sourdough breads.

| “Tritordeum sourdough develops a mature microbial ecosystem characteristic of traditional type I sourdoughs.”

3. Biochemical Transformations During Fermentation

3.1 Acidification and organic acid profile

During fermentation, Tritordeum sourdough undergoes progressive acidification, with pH values decreasing to approximately 4.3.

 Lactic and acetic acids accumulate in balanced proportions, resulting in fermentation quotients associated with optimal flavour development and dough structure [4]. These patterns are consistent with nutritionally enhanced sourdough systems described in general sourdough biotechnology research [1,2].

3.2 Carbohydrate metabolism and FODMAP-related compounds

Fermentation results in rapid consumption of simple sugars followed by the formation of mannitol, a characteristic metabolite of heterofermentative LAB. Mannitol production has been associated with improved glycaemic response and digestive tolerance in sourdough-fermented products [1,4].

| “Balanced acidification and controlled carbohydrate metabolism underpin the functional performance of Tritordeum sourdough.”

4. Nutritional Enhancements Induced by Tritordeum Sourdough

4.1 Protein digestibility and amino acid release

Sourdough fermentation induces extensive proteolysis, leading to a significant increase in total free amino acids. This mechanism improves protein digestibility and amino acid bioaccessibility and has been confirmed in Tritordeum sourdough systems [1,4].

4.2 Dietary fibre functionality

Sourdough fermentation modifies the dietary fibre profile by increasing the soluble fibre fraction and enhancing fermentability at the colonic level. These effects are preserved in Tritordeum sourdough and are further enhanced when Tritordeum bran is incorporated into sourdough bread formulations [5].

4.3 Phenolic compounds and antioxidant activity

Total phenolic content and antioxidant capacity remain stable or increase during Tritordeum sourdough fermentation. Acidification and enzymatic activity improve the extractability of bound phenolics, reinforcing the antioxidant potential of both flour-based and bran-enriched Tritordeum sourdough breads [3–5].

4.4 Reduction of antinutritional factors

Phytic acid and raffinose-family oligosaccharides are markedly reduced during sourdough fermentation. These reductions improve mineral bioavailability and reduce gastrointestinal discomfort associated with poorly digestible carbohydrates [1,4].

| “Sourdough fermentation unlocks the nutritional potential of Tritordeum by improving protein digestibility, fibre functionality and mineral bioavailability.”

5. Technological and Sensory Performance of Tritordeum Sourdough Bread

Sourdough fermentation improves the technological performance of Tritordeum bread compared with yeast-leavened formulations. Tritordeum sourdough breads show improved crumb cohesiveness, resilience and structural stability [4]. Balanced acidification supports dough rheology and gas retention, while sourdough metabolism contributes to enhanced aromatic complexity. The preservation of natural carotenoids results in a distinctive golden crumb and positive sensory perception [3].

| “Tritordeum sourdough combines structural stability with refined flavour and a distinctive golden crumb.”

6. Digestibility, Gut Microbiota and Health-Related Implications

In vitro digestion and colonic fermentation studies demonstrate that nutritionally enhanced sourdough breads promote improved nutrient bioaccessibility and increased production of short-chain fatty acids (SCFAs), particularly acetate and butyrate [1,2].

When applied specifically to Tritordeum, these effects are maintained and, in the case of bran-enriched Tritordeum sourdough breads, further enhanced. In vitro gut simulation studies show that Tritordeum bran sourdough breads support SCFA production and favourable gut microbiota modulation without inducing inflammatory responses or compromising intestinal barrier integrity [5].

| “In vitro gut models demonstrate that Tritordeum sourdough supports short-chain fatty acid production and favorable microbiota activity.”

7. Implications for Baking, Nutrition and Sustainable Food Systems

The combination of traditional sourdough biotechnology with Tritordeum offers a coherent approach to breadmaking that integrates technological robustness, nutritional enhancement and sustainability. Tritordeum sourdough supports clean-label strategies, reduces reliance on additives and enables the valorisation of bran fractions through nutritionally enhanced formulations [3,5]. The use of Tritordeum contributes to cereal diversification and food system resilience.

| “Tritordeum sourdough enables clean-label breadmaking while supporting cereal diversification and food system resilience.”

8. Conclusions

Scientific evidence from general sourdough biotechnology, Tritordeum sourdough fermentation studies and Tritordeum bran gut-simulation models demonstrates that Tritordeum sourdough is a fully characterised cereal–biotechnology platform rather than a niche alternative. Through traditional sourdough fermentation, Tritordeum delivers improved nutritional quality, digestibility, technological performance and gut-related functionality, supporting its adoption in modern, health-oriented and sustainable breadmaking.

Bibliography

[1] Arora, K., et al. Development of nutritionally enhanced sourdough bread through lactic acid bacteria fermentation and in vitro digestion and colonic fermentation models.

[2] Arora, K. (2021). Sourdough as a tool to enhance nutritional, technological and gut-health-related properties of cereal-based foods. Doctoral thesis.

[3] Mushtaq, B. S., Nikoloudaki, O., Gobbetti, M., & Di Cagno, R. (2025). Exploring alternative cereal flours and their potential for sourdough fermentation: Insights from Tritordeum and pseudocereals. Advances in Food and Nutrition Research.

[4] Arora, K., Carafa, I., Fava, F., Tuohy, K. M., Nikoloudaki, O., Gobbetti, M., & Di Cagno, R. (2022). Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features. International Journal of Food Microbiology, 374, 109725.

[5] Arora, K., et al. Development of nutritionally enhanced sourdough bread through Tritordeum bran incorporation and assessment in an in vitro gut simulation.