Cultured Wheat vs. Sourdough

Cultured wheat works as an antimicrobial, due to its fermentation.

Culture wheat works as an antimicrobial, due to its fermentation.

Which one should you use? They are both produced by the fermentation of wheat flour. However, their uses are completely different.

Let’s start with sourdough. It is prepared with flour and water fermented with lactic acid bacteria (LAB) and enhances the flavor of breads with a distinct sour taste.

In contrast, cultured wheat is wheat flour fermented with Propionibacterium freudenreichii (commonly found in milk and dairy products). This fermentation produces natural propionates and bacteriocins.  When used in bread products, cultured wheat works as a clean-label replacement for calcium propionate.

How does cultured wheat work?

Cultured wheat that uses Propionibacterium freudenreichii also inhibits the growth of other harmful bacteria in both acidic and neutral pH conditions. Not only that, but it allows product labels to be vegan, kosher or organic.

Want to learn more? Visit our cultured wheat page


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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