Engineering taste and health: Cereal fermentation

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

Research output: Contribution to journalArticleProfessional

Abstract

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
Volume35
Issue number2
Publication statusPublished - 2010
MoE publication typeD1 Article in a trade journal

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