Reference Number: 177
Year: 2005
Link: Link to original paper
Health: Key Research Papers
Summary
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 glycemic 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.
SIGNIFICANCE OF THIS STUDY
This paper explores the numerous potential health benefits of using sourdough fermentation in breadmaking. Beyond improving the taste and texture of a loaf, the researchers note that long fermentation with a sourdough starter may improve the nutritiousness of bread, including reducing the glycemic index and increasing the bioavailability of minerals.
