As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights. This reviews reports the main evidence on the use of sourdough fermentation for salt reduction in baked goods, management of irritable bowel syndrome (IBS), synthesis/release of bioactive compounds, especially the metabolism of phenolic compounds, and exploitation of the potential of non-conventional flours (legumes and pseudo-cereals) and milling by-products (bran and germ). A brief description on the spiritual, cultural and functional/nutritional significance of leavened bread throughout centuries has also given.

Sviluppo della produzione del pane all'interno della storia della civiltà mediterranea.

Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., Rizzello, C. G., Novel insights on the functional/nutritional features of the sourdough fermentation, <<INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY>>, 2019; 302 (Agosto): 103-113. [doi:10.1016/j.ijfoodmicro.2018.05.018] [https://hdl.handle.net/10807/161536]

Novel insights on the functional/nutritional features of the sourdough fermentation

Archetti, Gabriele
Primo
;
2019

Abstract

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights. This reviews reports the main evidence on the use of sourdough fermentation for salt reduction in baked goods, management of irritable bowel syndrome (IBS), synthesis/release of bioactive compounds, especially the metabolism of phenolic compounds, and exploitation of the potential of non-conventional flours (legumes and pseudo-cereals) and milling by-products (bran and germ). A brief description on the spiritual, cultural and functional/nutritional significance of leavened bread throughout centuries has also given.
2019
Inglese
Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., Rizzello, C. G., Novel insights on the functional/nutritional features of the sourdough fermentation, <<INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY>>, 2019; 302 (Agosto): 103-113. [doi:10.1016/j.ijfoodmicro.2018.05.018] [https://hdl.handle.net/10807/161536]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/161536
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