Sourdough technology as a tool for the development of healthier grain-based products: an update

Producción Científica

Detalles Bibliográficos
Autores: Fernández Peláez, Juan, Paesani, Candela, Gómez Pallarés, Manuel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/58892
Acceso en línea:https://doi.org/10.3390/agronomy10121962
https://uvadoc.uva.es/handle/10324/58892
Access Level:acceso abierto
Palabra clave:Fermentation
Nutrition
Bread
Pan - Elaboración
Microbiota
Food Science
2302.12 Fermentación
3309 Tecnología de Los Alimentos
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spelling Sourdough technology as a tool for the development of healthier grain-based products: an updateFernández Peláez, JuanPaesani, CandelaGómez Pallarés, ManuelFermentationNutritionBreadPan - ElaboraciónMicrobiotaFood Science2302.12 Fermentación3309 Tecnología de Los AlimentosProducción CientíficaThere has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.TRANSCOLAB FEDER-Interreg España-Portugal - (project 0612_TRANS_CO_LAB_2_P)MDPI2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/agronomy10121962https://uvadoc.uva.es/handle/10324/58892reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/2073-4395/10/12/1962info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:uvadoc.uva.es:10324/588922026-06-13T12:44:47Z
dc.title.none.fl_str_mv Sourdough technology as a tool for the development of healthier grain-based products: an update
title Sourdough technology as a tool for the development of healthier grain-based products: an update
spellingShingle Sourdough technology as a tool for the development of healthier grain-based products: an update
Fernández Peláez, Juan
Fermentation
Nutrition
Bread
Pan - Elaboración
Microbiota
Food Science
2302.12 Fermentación
3309 Tecnología de Los Alimentos
title_short Sourdough technology as a tool for the development of healthier grain-based products: an update
title_full Sourdough technology as a tool for the development of healthier grain-based products: an update
title_fullStr Sourdough technology as a tool for the development of healthier grain-based products: an update
title_full_unstemmed Sourdough technology as a tool for the development of healthier grain-based products: an update
title_sort Sourdough technology as a tool for the development of healthier grain-based products: an update
dc.creator.none.fl_str_mv Fernández Peláez, Juan
Paesani, Candela
Gómez Pallarés, Manuel
author Fernández Peláez, Juan
author_facet Fernández Peláez, Juan
Paesani, Candela
Gómez Pallarés, Manuel
author_role author
author2 Paesani, Candela
Gómez Pallarés, Manuel
author2_role author
author
dc.subject.none.fl_str_mv Fermentation
Nutrition
Bread
Pan - Elaboración
Microbiota
Food Science
2302.12 Fermentación
3309 Tecnología de Los Alimentos
topic Fermentation
Nutrition
Bread
Pan - Elaboración
Microbiota
Food Science
2302.12 Fermentación
3309 Tecnología de Los Alimentos
description Producción Científica
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/agronomy10121962
https://uvadoc.uva.es/handle/10324/58892
url https://doi.org/10.3390/agronomy10121962
https://uvadoc.uva.es/handle/10324/58892
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/2073-4395/10/12/1962
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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