Engineering taste and health: Cereal fermentation

Kaisa Poutanen (Corresponding Author), Laura Flander, Kati Katina

    Research output: Contribution to journalArticleProfessional


    Cereal fermentation using sourdough starter cultures (i.e. containing Lactobacilli and yeasts) is an ancient technology that has been harnessed in modern food processes to improve the flavour, structure and stability of cereal foods. The technique also provides a method of designing and improving health-giving characteristics, such as retarding the glycemic response, increasing the availability of minerals, vitamins and other bioactive constituents or producing non-digestible prebiotic oligo- and polysaccharides.
    Original languageEnglish
    Pages (from-to)40-42
    JournalFood Engineering & Ingredients
    Issue number2
    Publication statusPublished - 2010
    MoE publication typeD1 Article in a trade journal


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