Sourdough bread: A contemporary cereal fermented product

Sakandar, Hafiz Arbab, Raza, Hussain, Kubow, Stan, Sadiq, Faizan Ahmed ORCID: https://orcid.org/0000-0003-1596-4155, Huang, Weining and Imran, Muhammad 2019. Sourdough bread: A contemporary cereal fermented product. Journal of Food Processing and Preservation 43 (3) , e13883. 10.1111/jfpp.13883

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Abstract

Nutraceutical products have gained prominence nowadays owing to their plethora of suggested positive health attributes. Several types of foods have likewise been indicated to provide a wide variety of functional health properties. Especially, functional foods with probiotic properties, such as fermented milks containing lactic acid bacteria and yeast, have generated considerable regard, sourdough bread has received recent attention as wheat fermentation could improve essential mineral bioavailability and provide additional health and nutritional benefits including the provision of probioticmicrobes. Sourdough fermentation is also associated with anti-fungal and anti-bacterial properties that can improve bread shelf life and quality including the provision of attractive organoleptic characteristics. In addition, this review succinctly highlights the fermentation of wheat from Pakistani perspective, antinutritional factors, and their pros and cons, allergic compounds in wheat and their degradation by fermentation and various other methods to improve nutritional value and quality that have appeared in the recent research.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Dentistry
Publisher:	Wiley
ISSN:	1745-4549
Last Modified:	03 May 2024 12:15
URI:	https://orca.cardiff.ac.uk/id/eprint/168620

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