Effect of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlama

This study investigated the combined effects of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlama, a traditional flatbread. Bazlama samples were produced using 1:1 blends of Tosunbey bread wheat flour with Svevo, Faridur (soft Svevo), and high-amylose Svevo (Svevo-HA) whole wheat flours, followed by commercial yeast fermentation (1 h) and short (4 h) or long-term (20 h) Type II sourdough fermentation using a defined starter culture (Lactiplantibacillus plantarum 34BB10, Levilactobacillus brevis ELB25, and Saccharomyces cerevisiae TGM33). Long-term sourdough fermentation significantly improved the nutritional quality of bazlama by increasing resistant starch content (up to 2.84 g/100 g dw), enhancing total phenolic content (up to 520.04 mg GAE/100 g dw) and antioxidant capacity, and reducing phytic acid levels (down to 5.18 mg/g dw) (p ≤ 0.05). These changes were accompanied by a marked reduction in estimated glycemic index, with the lowest value (54.46) observed in high-amylose bazlama subjected to long fermentation. Although sourdough fermentation increased hardness during storage (15.61–47.04 N vs. 8.55–27.67 N in control), it improved functional texture attributes such as springiness, resilience, and cohesiveness. In conclusion, extended Type II sourdough fermentation effectively improves the nutritional and functional properties of bazlama by enhancing bioactive compound formation, increasing resistant starch and antioxidant capacity, and reducing phytic acid content and estimated glycemic index, particularly in high-amylose wheat-based formulations.