Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

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dc.contributor.author Montemurro, Marco
dc.contributor.author Coda, Rossana
dc.contributor.author Rizzello, Carlo Giuseppe
dc.date.accessioned 2019-04-29T10:49:07Z
dc.date.available 2019-04-29T10:49:07Z
dc.date.issued 2019-04-18
dc.identifier.citation Montemurro, M.; Coda, R.; Rizzello, C.G. Recent Advances in the Use of Sourdough Biotechnology in Pasta Making. Foods 2019, 8, 129.
dc.identifier.uri http://hdl.handle.net/10138/301324
dc.description.abstract The growing consumers’ request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary fiber, vegetable proteins, vitamins, minerals, and functional compounds. The conventional process for pasta production does not include a fermentation step. However, novel recipes including sourdough-fermented ingredients have been recently proposed, aiming at enhancing the nutritional and functional properties of this product and at enriching commercial offerings with products with new sensorial profiles. The use of sourdough for pasta fortification has been investigated under several aspects, including fortification in vitamin B, the reduction of starch digestibility, and gluten content. Sourdough fermentation has also been successfully applied to non-conventional flours, (e.g., from pseudocereals and legumes), in which an overall increase of the nutritional value and health-promoting compounds, such as a significant decrease of antinutritional factors, were observed. Fermented non-conventional flours, obtained through spontaneous fermentation or using selected starters, have been proposed as pasta ingredients. As the result of wheat replacement, modification in textural properties of pasta may occur. Nonetheless, fermentation represents an efficient tool in improving, besides nutritional and functional profile, the sensory and technological features of fortified pasta.
dc.publisher Multidisciplinary Digital Publishing Institute
dc.title Recent Advances in the Use of Sourdough Biotechnology in Pasta Making
dc.date.updated 2019-04-29T10:49:08Z
dc.type.uri http://purl.org/eprint/entityType/JournalArticle
dc.type.uri http://purl.org/eprint/entityType/Expression
dc.type.uri http://purl.org/eprint/entityType/Expression

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