@article{cd2f2a8fbf704909970248ece377dce1,
title = "Novel insights on the functional/nutritional features of the sourdough fermentation",
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.",
keywords = "Alimentazione, Bread, Edible Grain, Fabaceae, Fermentation, Flour, Glutens, History, Humans, Lactic acid bacteria, Nutrition, Pane, Sourdough, Storia, Alimentazione, Bread, Edible Grain, Fabaceae, Fermentation, Flour, Glutens, History, Humans, Lactic acid bacteria, Nutrition, Pane, Sourdough, Storia",
author = "Marco Gobbetti and {De Angelis}, Maria and {Di Cagno}, Raffaella and Maria Calasso and Gabriele Archetti and Rizzello, {Carlo Giuseppe}",
year = "2019",
doi = "10.1016/j.ijfoodmicro.2018.05.018",
language = "English",
volume = "302",
pages = "103--113",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL:
[email protected], INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598",
}