Tag arabinoxylan transformation in sourdough

This topic covers arabinoxylan transformation in sourdough bread. During fermentation, acidic conditions activate wheat enzymes, reshaping arabinoxylan fibers. These changes improve dough elasticity, gas retention, crumb openness, and overall bread texture, highlighting the active role of fibers in sourdough.

Diabetes

What Really Happens Inside Sourdough? Scientists Uncover the Secret Life of Wheat Fibers

Sourdough bread fermentation showing wheat fiber structure and open crumb

Sourdough bread is more than flour and microbes. New research shows that wheat fibers actively transform during fermentation, influencing texture, flavor, structure, and digestibility making every loaf a living biochemical system.

Aisha Saleem
January 27, 2026

What Really Happens Inside Sourdough? Scientists Uncover the Secret Life of Wheat Fibers

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