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 language | English |
|---|---|
| Pages (from-to) | 40-42 |
| Journal | Food Engineering & Ingredients |
| Volume | 35 |
| Issue number | 2 |
| Publication status | Published - 2010 |
| MoE publication type | D1 Article in a trade journal |