Selected materials techniques for evaluation of attributes of sourdough bread with Kombucha SCOBY

There is a high demand for new techniques and applications, which are typically used in materials science for food product development. As a novel food example, sourdough bread (SDB) has been previously evaluated for its prolonged shelf life, positive health effects, and distinctive flavor, yet conventional fermentation is time-consuming. The influence of dough hydration on the properties of SDB prepared using symbiotic culture of bacteria and yeast (SCOBY) derived from black tea Kombucha and how SCOBY reduced the overall time of the starter preparation to ∼16 h were studied. This decrement in the fermentation period, aided by the metabolically active microbial association in SCOBY, acts as a suitable alternative to conventional sourdough cultures that need extended fermentation periods. Several characterization techniques were employed to elucidate the effect of hydration levels (70–90%) of the samples, including impedance profile analysis. Results have revealed that the SDB with an 80% hydration level (SB80) displayed optimal characteristics concerning porosity, starch crystallization, texture, total phenolic content, and viscoelasticity. These findings suggest that SB80 attained a stable matrix with enticing nutritional and mechanical attributes, thereby emerging as an ideal candidate for developing novel bakeries with improved properties. Higher hydration levels enhanced the moisture retention ability and antioxidant activity. Furthermore, FTIR studies confirmed hydration-mediated molecular interactions, thereby affecting gluten structure and the process of starch gelatinization. Stress relaxation studies have revealed the superior mechanical strength of SB80, thus demonstrating improved texture and mouthfeel attributes. Electrical impedance spectroscopy studies further displayed hydration-driven modifications in water distribution and starch arrangement. These findings open a new dimension in utilizing SCOBY as an alternative in formulating novel SDBs to create sustainable, functional food products.