Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 104 - 112 |
| Number of pages | 9 |
| Journal | Trends in Food Science and Technology |
| Volume | 16 |
| Issue number | 1-3 |
| DOIs | |
| Publication status | Published - 2005 |
| MoE publication type | A2 Review article in a scientific journal |
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Keywords
- sourdough
- sourdough fermentation
- nutritional properties
- health-effects
- human health
- cereals
Cite this
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Potential of sourdough for healthier cereal products. / Katina, Kati (Corresponding Author); Arendt, E.; Liukkonen, Kirsi-Helena; Autio, Karin; Flander, Laura; Poutanen, Kaisa.
In: Trends in Food Science and Technology, Vol. 16, No. 1-3, 2005, p. 104 - 112.Research output: Contribution to journal › Review Article › Scientific › peer-review
TY - JOUR
T1 - Potential of sourdough for healthier cereal products
AU - Katina, Kati
AU - Arendt, E.
AU - Liukkonen, Kirsi-Helena
AU - Autio, Karin
AU - Flander, Laura
AU - Poutanen, Kaisa
PY - 2005
Y1 - 2005
N2 - Sourdough fermentation has a well-established role in improving flavour and structure of bread. However, the significant potential of sourdough fermentation to improve the nutritional properties of rye, oat and wheat products has gained much less attention, although the interest is at present increasing. Sourdough fermentation can modify healthiness of cereals in a number of ways: it can improve texture and palatability of whole grain, fibre-rich or gluten-free products, stabilise or increase levels of various bioactive compounds, retard starch bioavailability (low glyceamic index products) and improve mineral bioavailability. Many new interesting applications for sourdough remain still to be explored, such as the use of prebiotic starter cultures or production of totally new types of bioactive compounds.
AB - Sourdough fermentation has a well-established role in improving flavour and structure of bread. However, the significant potential of sourdough fermentation to improve the nutritional properties of rye, oat and wheat products has gained much less attention, although the interest is at present increasing. Sourdough fermentation can modify healthiness of cereals in a number of ways: it can improve texture and palatability of whole grain, fibre-rich or gluten-free products, stabilise or increase levels of various bioactive compounds, retard starch bioavailability (low glyceamic index products) and improve mineral bioavailability. Many new interesting applications for sourdough remain still to be explored, such as the use of prebiotic starter cultures or production of totally new types of bioactive compounds.
KW - sourdough
KW - sourdough fermentation
KW - nutritional properties
KW - health-effects
KW - human health
KW - cereals
U2 - 10.1016/j.tifs.2004.03.008
DO - 10.1016/j.tifs.2004.03.008
M3 - Review Article
VL - 16
SP - 104
EP - 112
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
SN - 0924-2244
IS - 1-3
ER -