Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

Montemurro, Marco; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

doi:10.1016/j.ijfoodmicro.2018.08.005

Cited by 138 publications

(95 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…21 and 62% higher than that determined for BYB. As documented in the literature [18,52], we confirmed that the in vitro protein digestibility improves with sourdough fermentation.…”

Section: In Vitro Protein Digestibilitysupporting

confidence: 87%

“…Fibbers [16] and phenols [67] may have an effect. During sourdough fermentation, lactic acid bacteria have the capability to increase the fiber soluble fraction and the concentration of free phenolic compounds [8,52]. Nevertheless, because of the low concentration of fibres and phenols in the white wheat flour used for bread making, a weak contribution is conceivable.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

et al. 2019

Self Cite

View full text Add to dashboard Cite

As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker’s yeast breads. Microbiological and biochemical data showed the representativeness of the baker´s yeast bread (BYB) and the two sourdough breads (SB and t-SB, mainly differing for the time of fermentation) manufactured at semi-industrial level. All in vitro nutritional indices had the highest scores for sourdough breads. Thirty-six healthy volunteers underwent an in vivo challenge in response to bread ingestion, while monitoring gallbladder, stomach, and oro-cecal motility. SB, made with moderate sourdough acidification, stimulated more appetite and induced lower satiety. t-SB, having the most intense acidic taste, induced the highest fullness perception in the shortest time. Gallbladder response did not differ among breads, while gastric emptying was faster with sourdough breads. Oro-cecal transit was prolonged for BYB and faster for sourdough breads, especially when made with traditional and long-time fermentation (t-SB), whose transit lasted ca. 20 min less than BYB. Differences in carbohydrate digestibility and absorption determined different post-prandial glycaemia responses. Sourdough breads had the lowest values. After ingesting sourdough breads, which had a concentration of total free amino acids markedly higher than that of BYB, the levels in blood plasma were maintained at constantly high levels for extended time.

show abstract

“…21 and 62% higher than that determined for BYB. As documented in the literature [18,52], we confirmed that the in vitro protein digestibility improves with sourdough fermentation.…”

Section: In Vitro Protein Digestibilitysupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…The fermentation process can affect macronutrient composition. For example, several LAB exert amylolytic activity during the fermentation process, contributing to starch hydrolysis, and may increase digestibility and energy density of the fermented food [25], while others can reduce the starch availability [26]. Moreover, several publications confirm the increase in protein digestibility and content of free amino acids after fermentation in different food matrices [27][28][29].…”

Section: Fermentation Processmentioning

confidence: 99%

“…Moreover, several publications confirm the increase in protein digestibility and content of free amino acids after fermentation in different food matrices [27][28][29]. This effect on protein digestibility may be a general effect for most of the food fermented with LAB and has been reported in different fermented foods, such as sourdough, with sprouted flour and quinoa yogurt-like products after fermentation with Lactobacillus rossiae LB5, Lactobacillus plantarum 1A7, Lactobacillus sanfranciscensis DE9, Lactobacillus rhamnosus SP1, Weissella confusa DSM 20194, and Lactobacillus plantarum T6B10 [26,30]. It is important to consider that fermentation can increase protein digestibility; meanwhile, some bacterial strains can use and reduce the amount of some essential amino acids, reducing the nutritional value of these proteins [31].…”

Section: Fermentation Processmentioning

confidence: 99%

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

et al. 2020

View full text Add to dashboard Cite

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

show abstract

“…Various studies have shown that sourdough fermentation is much more efficient than yeast fermentation in reducing the phytate content in whole‐wheat bread (−62% and −38%, respectively). The long and slow fermentation that produces sourdough bread, and important nutrients, such as iron, zinc, and magnesium, antioxidants, folic acid, and other B vitamins, are the factors that make these breads easier for the human bodies to absorb (Montemurro, Pontonio, Gobbetti, & Rizzello, in press).…”

Section: Nutritional Benefits Of Sourdoughmentioning

confidence: 99%

Sourdough bread: A contemporary cereal fermented product

Sakandar

Hussain

Kubow

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Nutraceutical products have gained prominence nowadays owing to their plethora of suggested positive health attributes. Several types of foods have likewise been indicated to provide a wide variety of functional health properties. Especially, functional foods with probiotic properties, such as fermented milks containing lactic acid bacteria and yeast, have generated considerable regard, sourdough bread has received recent attention as wheat fermentation could improve essential mineral bioavailability and provide additional health and nutritional benefits including the provision of probioticmicrobes. Sourdough fermentation is also associated with anti‐fungal and anti‐bacterial properties that can improve bread shelf life and quality including the provision of attractive organoleptic characteristics. In addition, this review succinctly highlights the fermentation of wheat from Pakistani perspective, antinutritional factors, and their pros and cons, allergic compounds in wheat and their degradation by fermentation and various other methods to improve nutritional value and quality that have appeared in the recent research. Practical applications The field of sourdough microbiology and technology is currently limited by the number of comprehensive review articles with study on novel microorganisms known to degrade gluten, with much research focus on phytic acid and gliadin degradation. This review article will broaden the knowledge of food scientist who are working in the field of sourdough bread. This review article also discusses the microbiota responsible for nutraceutical bread production in baking industry. Sourdough technology is mushrooming in many areas of the world due to its myriad health and quality benefits.

show abstract

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

Cited by 138 publications

References 60 publications

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Sourdough bread: A contemporary cereal fermented product

Contact Info

Product

Resources

About