DKGF932U

2291

5 janvier 2021 17:06

5 janvier 2021 17:06

There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.

None

• AB - Transversal
• FREDO alimentation humaine
• FREDO santé humaine
• FREDO technologie et innovation
• GEO Argentine
• pain

Agronomy

10

1962

2020-12-13

13 décembre 2020

10.3390/agronomy10121962 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique

2073-4395 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.