Sourdough technology as a tool for the development of healthier grain-based products: An update

Autores
Fernández Peláez, Juan; Paesani, Candela; Gómez, Manuel
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.
Fil: Fernández Peláez, Juan. Universidad de Valladolid; España
Fil: Paesani, Candela. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Gómez, Manuel. Universidad de Valladolid; España
Materia
BREAD MAKING
FERMENTATION
MICROBIOTA
NUTRITION
SOURDOUGH
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/144591
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Sourdough technology as a tool for the development of healthier grain-based products: An updateFernández Peláez, JuanPaesani, CandelaGómez, ManuelBREAD MAKINGFERMENTATIONMICROBIOTANUTRITIONSOURDOUGHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.Fil: Fernández Peláez, Juan. Universidad de Valladolid; EspañaFil: Paesani, Candela. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Gómez, Manuel. Universidad de Valladolid; EspañaMDPI AG2020-12-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/144591Fernández Peláez, Juan; Paesani, Candela; Gómez, Manuel; Sourdough technology as a tool for the development of healthier grain-based products: An update; MDPI AG; Agronomy; 10; 12; 13-12-2020; 1-202073-4395CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/agronomy10121962info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2073-4395/10/12/1962info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:00:36Zoai:ri.conicet.gov.ar:11336/144591instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:00:36.371CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sourdough technology as a tool for the development of healthier grain-based products: An update
title Sourdough technology as a tool for the development of healthier grain-based products: An update
spellingShingle Sourdough technology as a tool for the development of healthier grain-based products: An update
Fernández Peláez, Juan
BREAD MAKING
FERMENTATION
MICROBIOTA
NUTRITION
SOURDOUGH
title_short Sourdough technology as a tool for the development of healthier grain-based products: An update
title_full Sourdough technology as a tool for the development of healthier grain-based products: An update
title_fullStr Sourdough technology as a tool for the development of healthier grain-based products: An update
title_full_unstemmed Sourdough technology as a tool for the development of healthier grain-based products: An update
title_sort Sourdough technology as a tool for the development of healthier grain-based products: An update
dc.creator.none.fl_str_mv Fernández Peláez, Juan
Paesani, Candela
Gómez, Manuel
author Fernández Peláez, Juan
author_facet Fernández Peláez, Juan
Paesani, Candela
Gómez, Manuel
author_role author
author2 Paesani, Candela
Gómez, Manuel
author2_role author
author
dc.subject.none.fl_str_mv BREAD MAKING
FERMENTATION
MICROBIOTA
NUTRITION
SOURDOUGH
topic BREAD MAKING
FERMENTATION
MICROBIOTA
NUTRITION
SOURDOUGH
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.
Fil: Fernández Peláez, Juan. Universidad de Valladolid; España
Fil: Paesani, Candela. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Gómez, Manuel. Universidad de Valladolid; España
description There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-13
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/144591
Fernández Peláez, Juan; Paesani, Candela; Gómez, Manuel; Sourdough technology as a tool for the development of healthier grain-based products: An update; MDPI AG; Agronomy; 10; 12; 13-12-2020; 1-20
2073-4395
CONICET Digital
CONICET
url http://hdl.handle.net/11336/144591
identifier_str_mv Fernández Peláez, Juan; Paesani, Candela; Gómez, Manuel; Sourdough technology as a tool for the development of healthier grain-based products: An update; MDPI AG; Agronomy; 10; 12; 13-12-2020; 1-20
2073-4395
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/agronomy10121962
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2073-4395/10/12/1962
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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