| Summary: | Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β<span style="font-variant: small-caps;">-d-</span>glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As promising starter cultures <i>Levilactobacillus</i> (<i>L.</i>) <i>brevis</i> TMW (Technische Mikrobiologie Weihenstephan) 1.2112 and <i>Pediococcus</i> (<i>P.</i>) <i>claussenii</i> TMW 2.340 produce <i>O</i>2-substituted (1,3)-β<span style="font-variant: small-caps;">-d-</span>glucan upon fermenting wheat and rye doughs. In this study, we have evaluated methods for bacterial β-glucan quantification, identified parameters influencing the β-glucan yield in fermented sourdoughs, and evaluated the sourdough breads by an untrained sensory panel. An immunological method for the specific detection of β-glucan proved to be suitable for its quantification, and changes in the fermentation temperature were related to higher β-glucan yields in sourdoughs. The sensory analysis resulted in an overall acceptance of the wheat and rye sourdough breads fermented by <i>L.</i><i>brevis</i> and <i>P.</i><i>claussenii</i> with a preference of the <i>L. brevis</i> fermented wheat sourdough bread and tart-flavored rye sourdough bread.
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