Handbook on Sourdough Biotechnology

pp 229-244


Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast

  • Kati KatinaAffiliated withVTT Technical Research Centre of Finland Email author 
  • , Kaisa PoutanenAffiliated withVTT Technical Research Centre of Finland

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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].