Nutritional benefits of sourdoughs: A systematic review

A Functional Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice

“…Some studies have demonstrated the beneficial effects of sourdough bread on glycemic response, satiety, or gastrointestinal distress, whereas others have not [ 20 ]. A recent meta-analysis showed that sourdough bread reduced the increase of postprandial glycemia, especially if made with whole wheat flour [ 25 ].…”

“…A recent meta-analysis showed that sourdough bread reduced the increase of postprandial glycemia, especially if made with whole wheat flour [ 25 ]. However, it is challenging to attribute a possible clinical effect to its fermentation, especially if the sourdough bread lacks standardization [ 20 ]. We have developed a more standardized sourdough bread with specific fermentation conditions and yeast, S. cerevisiae UFMG A-905, which would be meaningful to the bakery industry.…”

“…Sourdough fermentation has important effects on bread characteristics such as rheology, sensory, and shelf life. It may produce functional foods changing the glycemic response, mineral bioavailability, gluten content, satiety, or gastrointestinal comfort [ 20 , 21 ]. However, due to a lack of standardization of some breads (e.g., microbial composition, fermentation process, type of flour), it is difficult to attribute a possible clinical effect to sourdough fermentation [ 20 ].…”

“…It may produce functional foods changing the glycemic response, mineral bioavailability, gluten content, satiety, or gastrointestinal comfort [ 20 , 21 ]. However, due to a lack of standardization of some breads (e.g., microbial composition, fermentation process, type of flour), it is difficult to attribute a possible clinical effect to sourdough fermentation [ 20 ]. Thus, additional studies with specific strains, more standardized processes, and specific health clinical outcomes are still needed.…”

Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects

“…Presently, the most prevalent and straightforward form of natural leavening involves brewer’s yeast—compressed blocks containing specific strains of Saccharomyces cerevisiae . Nevertheless, there’s a growing interest in food fermentation using sourdough, driven by its perceived nutritional advantages [ 1 ], since consumers are increasingly demanding food products with high nutritional value [ 2 , 3 , 4 ].…”