Sourdough fermentation as a tool to improve the nutritional and health‐promoting properties of its derived‐products

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http://hdl.handle.net/10138/336328

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Graça , C , Lima , A , Raymundo , A & Sousa , I 2021 , ' Sourdough fermentation as a tool to improve the nutritional and health‐promoting properties of its derived‐products ' , Fermentation , vol. 7 , no. 4 , 246 . https://doi.org/10.3390/fermentation7040246

Title: Sourdough fermentation as a tool to improve the nutritional and health‐promoting properties of its derived‐products
Author: Graça, Carla; Lima, Ana; Raymundo, Anabela; Sousa, Isabel
Contributor organization: Department of Food and Nutrition
Date: 2021-12
Language: eng
Number of pages: 17
Belongs to series: Fermentation
ISSN: 2311-5637
DOI: https://doi.org/10.3390/fermentation7040246
URI: http://hdl.handle.net/10138/336328
Abstract: Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co‐existing compounds such as amylase‐trypsin inhibitors and fermentable short‐chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto‐immune response, causing a cascade of health disorders. Amylase‐trypsin inhibitors and fermentable short‐chain carbohydrate compounds that co‐exists with gluten in the cereal‐based foods matrix have been associated with several gastrointestinal symptoms in non‐celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible end‐products. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health‐promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology field.
Description: Publisher Copyright: © 2021 by the author. Licensee MDPI, Basel, Switzerland.
Subject: Acidification
Functional properties
Lactic acid bacteria
Nutritional advantages
Sourdough fermentation
BEANS PHASEOLUS-VULGARIS
BIOACTIVE PEPTIDES
PROLAMIN HYDROLYSIS
acidification
nutritional advantages
lactic acid bacteria
CELIAC-DISEASE
functional properties
WHEAT-FLOUR
GLUTEN-FREE
LACTIC-ACID BACTERIA
FUNGAL PROTEASES
sourdough fermentation
GAMMA-AMINOBUTYRIC-ACID
IRRITABLE-BOWEL-SYNDROME
3143 Nutrition
Peer reviewed: Yes
Rights: cc_by
Usage restriction: openAccess
Self-archived version: publishedVersion


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