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 ArticleScientificpeer-review

    225 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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