PRINCIPLES AND BENEFITS OF NATURAL FERMENTATION IN BAKING: A COMPREHENSIVE REVIEW

Abstract

This article aims to discuss the principles, practices, and benefits of natural fermentation in baking, highlighting its technological, sensory, and nutritional advantages over commercial yeast fermentation. The research was based on a comprehensive literature review of scientific articles exploring the impacts of wild yeast and lactic acid bacteria in the natural fermentation process. Natural fermentation provides greater complexity in flavor and texture, as well as health benefits, such as improved digestibility, lower glycemic index, and increased bioavailability of nutrients. Finally, this study reinforces the potential of natural fermentation to produce healthier bread with longer shelf life, being a valued practice for both its functional characteristics and its return to traditional baking methods.