The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain

References

• Abdullah MMH, Hughes J, Grafenauer S. 2021a. Healthcare cost savings associated with increased whole grain consumption among Australian adults. Nutrients. 13(6):1855.
   PubMed Web of Science ®Google Scholar
• Abdullah MMH, Hughes J, Grafenauer S. 2021b. Whole grain intakes are associated with healthcare cost savings following reductions in risk of colorectal cancer and total cancer mortality in australia: a cost-of-illness model. Nutrients. 13(9):2982.
   PubMed Web of Science ®Google Scholar
• Afshin A, Sur PJ, Fay KA, Cornaby L, Ferrara G, Salama JS, Mullany EC, Abate KH, Abbafati C, Abebe Z, et al. 2019. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the global burden of disease study 2017. The Lancet. 393(10184):1958–1972.
   PubMed Web of Science ®Google Scholar
• Arora K, Ameur H, Polo A, Di Cagno R, Rizzello CG, Gobbetti M. 2021. Thirty years of knowledge on sourdough fermentation: a systematic review. Trends in Food Science & Technology. 108:71–83.
   Web of Science ®Google Scholar
• Australian Bureau of Statistics 2012. Australian health survey: nutrition first results – foods and nutrients.
   Google Scholar
• Bakers Delight 2023. Bakers delight history. [accessed 8 May 2023]. https://www.bakersdelight.com.au/company/#:∼:text=Baker%20Delight%20and%20COBS%20Bread%20can%20now%20be,locations%20across%20Australia%2C%20Canada%2C%20USA%20and%20New%20Zealand.
   Google Scholar
• Brandt MJ. 2019. Industrial production of sourdoughs for the baking branch – an overview. Int J Food Microbiol. 302:3–7.
   PubMed Web of Science ®Google Scholar
• Carson L. 2023. How the FDA defines breads and rolls. [accessed 24 March 2023]. https://bakerpedia.com/processes/fda-bread-rolls/.
   Google Scholar
• Charlton K, Probst Y, Kiene G. 2016. Dietary iodine intake of the Australian population after introduction of a mandatory iodine fortification programme. Nutrients. 8(11):701.
   PubMed Web of Science ®Google Scholar
• Charlton KE, MacGregor E, Vorster NH, Levitt NS, Steyn K. 2007. Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread. Int J Food Sci Nutr. 58(7):508–521.
   PubMed Web of Science ®Google Scholar
• Department of Health Australian Government 2023. Healthy food partnership reformulation program.
   Google Scholar
• Dunford E, Webster J, Metzler AB, Czernichow S, Ni Mhurchu C, Wolmarans P, Snowdon W, L”Abbe M, Li N, Maulik PK, et al. 2012. International collaborative project to compare and monitor the nutritional composition of processed foods. Eur J Prev Cardiol. 19(6):1326–1332.
   PubMed Web of Science ®Google Scholar
• Dunford EK, Eyles H, Ni Mhurchu C, Webster JL, Neal BC. 2011. Changes in the sodium content of bread in Australia and New Zealand between 2007 and 2010: implications for policy. Med J Aust. 195(6):346–349.
   PubMed Web of Science ®Google Scholar
• Estell ML, Barrett EM, Kissock KR, Grafenauer SJ, Jones JM, Beck EJ. 2022. Fortification of grain foods and NOVA: the potential for altered nutrient intakes while avoiding ultra-processed foods. Eur J Nutr. 61(2):935–945.
   PubMed Web of Science ®Google Scholar
• European Commission 2018. Draft Royal Decree approving the quality standard for bread and speciality bread products. Madrid: Spanish Ministry of Food and Agriculture.
   Google Scholar
• Food and Drug Administration 2023. Code of Federal Regulations Title 21, Part 136 Bakery Products.
   Google Scholar
• Food Standards Australia New Zealand. 2016a. Vitamins and minerals added to food. Standard 211 - Cereals and Cereal Products. [accessed 15 May 2023]. https://www.foodstandards.gov.au/consumer/nutrition/vitaminadded/Pages/default.aspx.
   Google Scholar
• Food Standards Australia New Zealand 2016b. Wholegrain food. [accessed 8 May 2023]. https://www.foodstandards.gov.au/consumer/nutrition/wholegrain/Pages/default.aspx.
   Google Scholar
• Foster S, Beck E, Hughes J, Grafenauer S. 2020. Whole grains and consumer understanding: investigating consumers” identification, knowledge and attitudes to whole grains. Nutrients. 12(8):2170.
   PubMed Web of Science ®Google Scholar
• Gobbetti M, De Angelis M, Di Cagno R, Calasso M, Archetti G, Rizzello CG. 2019. Novel insights on the functional/nutritional features of the sourdough fermentation. Int J Food Microbiol. 302:103–113.
   PubMed Web of Science ®Google Scholar
• Graça C, Lima A, Raymundo A, Sousa I. 2021. Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products. Fermentation. 7(4):246.
   Google Scholar
• Grafenauer S, Curtain F. 2018. An audit of Australian bread with a focus on loaf breads and Whole grain. Nutrients. 10(8):1106.
   PubMed Web of Science ®Google Scholar
• Griffiths T. 2007. Towards an Australian”daily target intake”for wholegrains. Aust Inst Food Sci and Technology. 59(12):600–601.
   Google Scholar
• Huang L, Tian M, Yu J, Li Q, Liu Y, Yin X, Wu JH, Marklund M, Wu Y, Li N, et al. 2020. Interim effects of salt substitution on urinary electrolytes and blood pressure in the China salt substitute and stroke study (SSaSS). Am Heart J. 221:136–145.
   PubMed Web of Science ®Google Scholar
• Krois N, Hughes J, Grafenauer S. 2022. Dietitians” attitudes and understanding of the promotion of grains, whole grains, and ultra-processed foods. Nutrients. 14(15):3026.
   PubMed Web of Science ®Google Scholar
• Marco ER, Navarro JL, León AE, Steffolani ME. 2022. Sodium chloride replacement by potassium chloride in bread: determination of sensorial potassium threshold and effect on dough properties and breadmaking quality. Int J Gastron Food Sci. 27:1000486.
   Web of Science ®Google Scholar
• Martikainen J, Jalkanen K, Heiskanen J, Lavikainen P, Peltonen M, Laatikainen T, Lindström J. 2021. Type 2 diabetes-related health economic impact associated with increased whole grains consumption among adults in Finland. Nutrients. 13(10):3583.
   PubMed Web of Science ®Google Scholar
• McMahon E, Clarke R, Jaenke R, Brimblecombe J. 2016. Detection of 12.5% and 25% salt reduction in bread in a remote indigenous Australian community. Nutrients. 8(3):169.
   PubMed Web of Science ®Google Scholar
• McMahon E, Webster J, Brimblecombe J. 2017. Effect of 25% sodium reduction on sales of a top‐selling bread in remote indigenous Australian community stores: a controlled intervention Trial. Nutrients. 9(3):214.
   PubMed Web of Science ®Google Scholar
• Mehmet S. 2019. Campaign aims to clarify definition of sourdough bread. https://www.newfoodmagazine.com/news/99804/campaign-aims-to-clarify-definition-of-sourdough-bread/. Accessed 22 March 2023.
   Google Scholar
• Menezes LAA, Minervini F, Filannino P, Sardaro MLS, Gatti M, Lindner JD. 2018. Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects. Front Microbiol. 9:1972.
   PubMed Web of Science ®Google Scholar
• Mintel Global New Product Database. 2021. Bread and bread products with "sourdough" in the product description launched in Australia between January 2019 to December 2020.
   Google Scholar
• Murphy MM, Schmier JK. 2020. Cardiovascular healthcare cost savings associated with increased whole grains consumption among adults in the United States. Nutrients. 12(8):2323.
   PubMed Web of Science ®Google Scholar
• Neal B, Wu Y, Feng X, Zhang R, Zhang Y, Shi J, Zhang J, Tian M, Huang L, Li Z, et al. 2021. Effect of salt substitution on cardiovascular events and death. N Engl J Med. 385(12):1067–1077.
   PubMed Web of Science ®Google Scholar
• Nyyssölä A, Ellilä S, Nordlund E, Poutanen K. 2020. Reduction of FODMAP content by bioprocessing. Trends in Food Science & Technology. 99:257–272.
   Web of Science ®Google Scholar
• O”Connor Á. 2012. Bread consumption in the UK: what are the main attitudinal factors affecting current intake and its place in a healthy diet? Nutr Bull. 37:368–379.
   Google Scholar
• Reißner AM, Wendt J, Zahn S, Rohm H. 2019. Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread. LWT - Food Science and Technology. 108:153–159.
   Web of Science ®Google Scholar
• Ribet L, Dessalles R, Lesens C, Brusselaers N, Durand-Dubief M. 2023. Nutritional benefits of sourdoughs: A systematic review. Adv Nutr. 14(1):22–29.
   PubMed Web of Science ®Google Scholar
• Rolim ME, Fortes Mi V, Frankenberg A, Duarte CK. 2022. Consumption of sourdough bread and changes in the glycemic control and satiety: a systematic review. Crit Rev Food Sci Nutr. DOI:10.1080/10408398.2022.2108756.
   PubMed Web of Science ®Google Scholar
• Saavedra-Garcia L, Bernabe-Ortiz A, Gilman RH, Diez-Canseco F, Cardenas MK, Sacksteder KA, Miranda JJ. 2015. Applying the triangle taste test to assess differences between low sodium salts and common salt: evidence from Peru. PLoS One. 10(7):e0134700.
   PubMed Web of Science ®Google Scholar
• Salovaara H. 1982. Sensory limitations to replacement of sodium with potassum and magnessium in bread. Cereal Chem. 59(5):427–430.
   Web of Science ®Google Scholar
• Seal CJ, Courtin CM, Venema K, de Vries J. 2021. Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing. Compr Rev Food Sci Food Saf. 20(3):2742–2768.
   PubMed Web of Science ®Google Scholar
• Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, et al. 2022. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. Food Chem. 374:131710.
   PubMed Web of Science ®Google Scholar
• Statista 2022. Market share of grocery retailers in Australian in financial year 2022. [accessed 8 May 2023]. https://www.statista.com/statistics/994601/grocery-retailer-market-share-australia/#:∼:text=Published%20by%20Statista%20Research%20Department%2C%20Apr%2019%2C%202023,little%20over%20a%20quarter%20of%20the%20market%20share.
   Google Scholar
• Trevena H, Neal B, Dunford E, Wu JHY. 2014. An evaluation of the effects of the Australian food and health dialogue targets on the sodium content of bread, breakfast cereals and processed meats. Nutrients. 6(9):3802–3817.
   PubMed Web of Science ®Google Scholar
• van der Kamp JW, Jones JM, Miller KB, Ross AB, Seal CJ, Tan B, Beck EJ. 2021. Consensus, global definitions of whole grain as a food ingredient and of whole-grain foods presented on behalf of the whole grain initiative. Nutrients. 14(1):138.
   PubMed Web of Science ®Google Scholar
• Whelan K, Martin LD, Staudacher HM, Lomer MCE. 2018. The low FODMAP diet in the management of irritable bowel syndrome: an evidence-based review of FODMAP restriction, reintroduction and personalisation in clinical practice. J Hum Nutr Diet. 31(2):239–255.
   PubMed Web of Science ®Google Scholar
• Ziegler JU, Steiner D, Longin CFH, Würschum T, Schweiggert RM, Carle R. 2016. Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making. J Funct Foods. 25:257–266.
   Web of Science ®Google Scholar