The DOI matches its Crossref record; 80 of the 80 references it cites were found in a registry or an index.
Novel insights on the functional/nutritional features of the sourdough fermentation
Abstract
As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights. This reviews reports the main evidence on the use of sourdough fermentation for salt reduction in baked goods, management of irritable bowel syndrome (IBS), synthesis/release of bioactive compounds, especially the metabolism of phenolic compounds, and exploitation of the potential of non-conventional flours (legumes and pseudo-cereals) and milling by-products (bran and germ). A brief description on the spiritual, cultural and functional/nutritional significance of leavened bread throughout centuries has also given.
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Cites
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Nutritional value of faba bean (Vicia faba L.) seeds for feed and food
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Lactobacilli in sourdough fermentation
Corsetti, A., & Settanni, L. (2007) · Food Research International · doi:10.1016/j.foodres.2006.11.001 · Cited by 500
The sourdough microflora: Interactions of lactic acid bacteria and yeasts
Gobbetti, M. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(98)00053-3 · Cited by 497
Self-citationEffect of fermentation on antioxidant properties of some cereals and pseudo cereals
Đorđević, T. M., Šiler-Marinković, S. S., & Dimitrijević-Branković, S. I. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.049 · Cited by 449
Enzymatic and bacterial conversions during sourdough fermentation
Gänzle, M. G. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.007 · Cited by 432
Metabolic and Functional Paths of Lactic Acid Bacteria in Plant Foods: Get out of the Labyrinth
Filannino, P., Di Cagno, R., & Gobbetti, M. (2018) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2017.07.016 · Cited by 420
Self-citationHow the sourdough may affect the functional features of leavened baked goods
Gobbetti, M., Rizzello, C. G., Di Cagno, R., & De Angelis, M. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.012 · Cited by 397
Self-citation
Cited by
Mannitol Production by Heterofermentative Lactic Acid Bacteria: A Review
Martínez-Miranda, J. G., Chairez, I., & Durán-Páramo, E. (2022) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-022-03836-5 · Cited by 80
Metadata
- Authors
- Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., & Rizzello, C. G.
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2019-08
- Volume
- 302
- Pages
- 103-113
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2803233941
- Cited by
- 328
- References
- 80
- FWCI
- 20.81
- Type
- journal article
- Language
- en
- Open access
- closed
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- Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., & Rizzello, C. G. (2019). Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2018.05.018
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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