The effect of sourdough fermentation on bread bioactive compounds and their bioavailability.
Yazarlar (1)
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | GIDA | ||
| Dergi ISSN | 1300-3070 | ||
| Dergi Tarandığı Indeksler | |||
| Makale Dili | İngilizce | Basım Tarihi | 05-2016 |
| Cilt / Sayı / Sayfa | 41 / 2 / 115–122 | DOI | 10.5555/20163149099 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20163149099 | ||
| UAK Araştırma Alanları |
Mühendislik
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| Özet |
| The sourdough is a traditional method that has been used in bread making from ancient time and positively affects the quality and shelf life of bread. It occurs as a result of spontaneous fermentation of dough through the microorganisms from flour, water and environment; or it is produced by adding lactic acid bacteria (LAB) as starter to the flour/water mixture. In both methods, the formed metabolites depending on the sourdough microflora, affects the nutritional, flavour, textural and other physicochemical characteristics of the bread. The alterations on the bioactive attributes and the bioavailability of the bread result from biochemical reactions and metabolites of the sourdough fermentation. Most of them are nutritionally favorable effects such as; increase in the protein and mineral bioavailability, enrichment of bioactive compounds content, increase in resistant starch content, the formation of exopolysaccharides … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 2 |