Format

Send to

Choose Destination
Food Microbiol. 2014 Feb;37:30-40. doi: 10.1016/j.fm.2013.04.012. Epub 2013 May 16.

How the sourdough may affect the functional features of leavened baked goods.

Author information

1
Department of Soil, Plant and Food science, University of Bari, Italy. Electronic address: marco.gobbetti@uniba.it.

Abstract

Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., γ-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.

KEYWORDS:

Celiac disease; Functional features; Lactic acid bacteria; Sourdough

PMID:
24230470
DOI:
10.1016/j.fm.2013.04.012
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center