Sourdough bread is made by fermenting the dough with naturally occurring lactobacilli and yeast. The yeast used in sourdough are more varied which raises the dough more slowly by providing a flossy texture and better taste to the bread. The sourdough bread contains a mild sour taste due to the presence of baker’s yeast and the lactic acid produced by the lactobacilli which enhances the quality of bread. Sourdough is easier to digest as compared to standard loaves and is more nutritious. Addition of rye flour to sourdough helps in regulating the blood sugar level in case of diabetic people. With the several hours of fermentation in sourdough, the phytic acid is neutralized, that is present in the flour and thus makes the vitamins and minerals of the sourdough available to the body.
Global Floral Flavors: Market Segmentation
The global sourdough market is segmented on the basis of product type, application type and region type. On the basis of product type, sourdough is segmented as sourdough product type1, sourdough product type 2 and sourdough product type 3. The sourdough product type 1 contains a ph range of 3.8 to 4.5 and is fermented at a temperature of around 20° to 30° with mainly lactobacillus sanfranciscensis microorganism and is a traditional process. The sourdough product type 2 consists of microorganism as lactobacillus pontisat a temperature of around 40° to 50° with a ph range of less than 3.5 and is industrial process. The sourdough product type 3 is artificially composed from the dried sourdoughs by spray drying process which is carried out in the industries.
Request for sample report: http://www.futuremarketinsights.com/reports/sample/rep-gb-1900
The sourdough market is segmented on the basis of application type in which sourdough is used in pancakes, waffles, desserts, muffins and piecrust.
Global Sourdough Market: Regional Outlook
Geographically, the global sourdough industry can be divided by major regions which include North America, Latin America, Western and Eastern Europe, Asia-Pacific region, Japan, Middle East and Africa. North America contributed the highest share in the global sourdough market in 2015. Popularity of sourdough in European region such as in U.K., Italy and Germany has strengthened the growth of Europe market in the same year. Rising economic growth along with increasing demand and changing lifestyle especially in India and China is expected to expand the growth of Asian sourdough market over the forecast period.
Request for TOC: http://www.futuremarketinsights.com/toc/rep-gb-1900
Global Sourdough Market: Growth Drivers
The sourdough market drivers includes gluten free bread which is the most vital driver for the sourdough market due to the intolerance of gluten present in dough. Sourdough bread is used globally due to the addition of beneficial yeast that helps in breaking down the gluten, which is consumed mostly by the gluten intolerant consumers, that is anticipated to bolster the growth of sourdough market in the future. Besides this, there is an increase in the various flavors of sourdough and addition of beneficial components as antioxidants including vitamin C, vitamin E and anti-allergenic substances such as gluten, as one of the factor projected to expand the growth of sourdough market over the forecast period.
Global Sourdough Market: Players
Some of the key players identified across the value chain of the global Sourdough market include Puratos, Lallemand, Boudin SF, Truckee Sourdough Company, Riverside Sourdough, Gold Coast Bakeries, Morabito Baking Co. Inc, Alpha Baking Co. Inc, Bread SRSLY and Josey Baker Bread. Amongst these players, Riverside Sourdough captured the highest market share in the global sourdough market in 2015. The companies are anticipated to expand their business by enhancing their product portfolio in sourdough. The companies are expected to frame certain strategies in future in order to gain the competitive advantage in global sourdough market till 2026.
Browse full report: http://www.futuremarketinsights.com/reports/sourdough-market