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 language | English |
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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 |
Event | 2nd Internation Symposium on Sourdough: From Fundamentals to Applications - Brussels, Belgium Duration: 8 Oct 2003 → 11 Oct 2003 |
Keywords
- sourdough
- sourdough fermentation
- nutritional properties
- health-effects
- human health
- cereals