Potential of sourdough for healthier cereal products

Kati Katina (Corresponding Author), E. Arendt, Kirsi-Helena Liukkonen, Karin Autio, Laura Flander, Kaisa Poutanen

Research output: Contribution to journalReview Articlepeer-review

218 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)104-112
Number of pages9
JournalTrends in Food Science and Technology
Volume16
Issue number1-3
DOIs
Publication statusPublished - 2005
MoE publication typeA2 Review article in a scientific journal
Event2nd Internation Symposium on Sourdough: From Fundamentals to Applications - Brussels, Belgium
Duration: 8 Oct 200311 Oct 2003

Keywords

  • sourdough
  • sourdough fermentation
  • nutritional properties
  • health-effects
  • human health
  • cereals

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