Alkay Zuhal, Falah Fereshteh, Cankurt Hasan, Dertli Enes
Food Engineering Department, Faculty of Engineering, Necmettin Erbakan University, Konya 42010, Türkiye.
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran.
Foods. 2024 May 31;13(11):1732. doi: 10.3390/foods13111732.
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans' large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.
酸面团发酵是食品技术中最古老的传统方法之一，它是由谷物制成的面粉发酵产生的。酸面团的营养作用与通过酸面团发酵制备的发酵食品的最终成分有关，最近，酸面团已成为改善面包营养特性的重要应用。由于酸面团微生物群中存在乳酸菌（LAB）以及酵母部分产生的代谢产物，面包的技术和重要营养特性得到改善，并且保质期得以延长。此外，酸面团面包具有低血糖指数值、高蛋白质消化率、高矿物质和抗氧化剂含量以及改善的膳食纤维组成，与普通面包相比，使其对人类营养更具吸引力。当采用酸面团工艺时，纤维的化学和物理性质会根据发酵程度而变化，这揭示了膳食纤维的生理重要性及其对人类大肠微生物群的重要性。因此，考虑到这些方法框架，本综述强调了酸面团发酵在提高营养利用率和对支持人类健康做出积极贡献方面的益处。
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