Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile
Alba Martín-Garcia, Montserrat Riu-Aumatell, Elvira López‐Tamames
Food Reviews International
Abstract
Sourdough is the result of a fermentation process involving mainly LAB and yeasts. The present microbiota increase acidification, leavening and flavour. Moreover, consumers demand for more nutritious, healthy and clean-label products, has increased the use of sourdough in bread-making. Generally, LAB rapidly acidify the sourdough medium due to organic acids production (lactic and acetic acid, mostly). Nevertheless, different process parameters may influence sourdough microbiota, inducing changes in both sourdough and the resulting bread. Finally, sourdough fermentation involving probiotics can provide extra health benefits to its consumers. Also, long fermentations can reduce FODMAPs and phytate content, besides lowering the glycemic index.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
long fermentations lower glycemic index
“Also, long fermentations can reduce FODMAPs and phytate content, besides lowering the glycemic index.”
long fermentations reduce FODMAPs and phytate content
“Also, long fermentations can reduce FODMAPs and phytate content, besides lowering the glycemic index.”
sourdough fermentation involving probiotics provides extra health benefits
“sourdough fermentation involving probiotics can provide extra health benefits to its consumers.”