Friday, October 21, 2011

Impact of lactic acid bacteria (LAB) in sourdough fermentation

The application of sourdough has a long tradition in the production of wheat and rye breads. Sourdough plays a crucial role in the development of the sensorial, nutritional, and safety quality of fermented products. The metabolic activity of LAB during sourdough fermentation may contribute to the improvement of cereal products in different ways, such as lengthening their shelf-life; hydrolyzing proline-rich allergenic fragments; improving the texture and palatability of whole grain, fiber-rich, or gluten-free products; stabilizing / increasing levels of bioactive compounds and enhancing mineral bioavailability.

No comments:

Post a Comment