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

202 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

Fingerprint

sourdough
grain products
Fermentation
Biological Availability
fermentation
bioavailability
Prebiotics
rye products
Glutens
oat products
Bread
wheat products
Starch
Triticum
Minerals
whole grain foods
starter cultures
prebiotics
palatability
gluten

Keywords

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

Cite this

Katina, Kati ; Arendt, E. ; Liukkonen, Kirsi-Helena ; Autio, Karin ; Flander, Laura ; Poutanen, Kaisa. / Potential of sourdough for healthier cereal products. In: Trends in Food Science and Technology. 2005 ; Vol. 16, No. 1-3. pp. 104 - 112.
@article{d78d676673e9488f8ef45afc0f0a170e,
title = "Potential of sourdough for healthier cereal products",
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.",
keywords = "sourdough, sourdough fermentation, nutritional properties, health-effects, human health, cereals",
author = "Kati Katina and E. Arendt and Kirsi-Helena Liukkonen and Karin Autio and Laura Flander and Kaisa Poutanen",
year = "2005",
doi = "10.1016/j.tifs.2004.03.008",
language = "English",
volume = "16",
pages = "104 -- 112",
journal = "Trends in Food Science and Technology",
issn = "0924-2244",
publisher = "Elsevier",
number = "1-3",

}

Katina, K, Arendt, E, Liukkonen, K-H, Autio, K, Flander, L & Poutanen, K 2005, 'Potential of sourdough for healthier cereal products', Trends in Food Science and Technology, vol. 16, no. 1-3, pp. 104 - 112. https://doi.org/10.1016/j.tifs.2004.03.008

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 journalReview ArticleScientificpeer-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 -