Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products

Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, other co-existing compounds such as amylase-trypsin inhibitors fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects small gut people with celiac disease, triggering a inflammation condition via auto-immune response, causing cascade health disorders. Amylase-trypsin carbohydrate that co-exists cereal-based matrix have been associated several gastrointestinal symptoms non-celiac sensitivity. Since somewhat overlapped, relation between disease irritable bowel syndrome recently received marked interest researchers. Sourdough fermentation is one oldest ways bread leavening, lactic acid bacteria yeasts population, converting cereal flour into attractive, tastier, more digestible end-products. Lactic acidification situ key factor activate enzymes well synthesis microbial active metabolites, positively influence nutritional/functional health-promoting benefits derived products. This review aims explore highlight potential sourdough Food Science Technology field.