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Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast

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Handbook on Sourdough Biotechnology

Abstract

Sourdough fermentation is best known and most studied for its effects on the sensory quality and shelf life of baked goods. Acidification, activation of enzymes and their effects on the cereal matrix as well as production of microbial metabolites all produce changes in the dough and bread matrix that also influence the nutritional quality of the products. The nutritional quality is formed through the chemical composition and structure of the fermented foods, i.e. content and bioavailability of nutrients and non-nutrients. Sourdough fermentation can change all of these, as previously reviewed by Poutanen et al. [1] and Katina et al. [2].

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  1. VTT Technical Research Centre of Finland, 1000, 02044 VTT, Espoo, Finland

    Kati Katina & Kaisa Poutanen

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  1. Kati Katina
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  2. Kaisa Poutanen
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Correspondence to Kati Katina .

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  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

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Katina, K., Poutanen, K. (2013). Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_9

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