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177 - ‘Potential of sourdough for healthier cereal products’. Trends in Food Science & Technology. 16, 104-112

Reference Number: 177

Year: 2005

Authors: K. Katina, E. Arendt, K.-H. Liukkonen, K. Autio, L. Flander and K. Poutanen

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.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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