Details
Original language | English |
---|---|
Title of host publication | Handbook of Sourdough Microbiota and Fermentation |
Subtitle of host publication | Food Safety, Health Benefits, and Product Development |
Publisher | Elsevier |
Pages | 263-277 |
Number of pages | 15 |
ISBN (electronic) | 9780443186226 |
ISBN (print) | 9780443186233 |
Publication status | Published - 2025 |
Abstract
As one of the ancient biotechnological processes, sourdough fermentation is widely used not only to provide foods with high nutritional value but also to enhance the technological, functional, and sensorial characteristics of the final products. There have been a variety of factors related to fermentation-dependent parameters such as pH, temperature, time, and type of the starter culture, as well as ingredient-dependent parameters, including the type of the flour/flour blends and initial microbial load of the raw materials that should be estimated during this process. Numerous studies have been reported to investigate the effect of sourdough fermentation on the quality of various food materials, primarily associated with metabolite synthesis by the action of microbiota. On the other hand, it may not be effortless to get a homogeneous product because fermentation parameters and starter culture have a potent impact on the properties of food products. Sourdough fermentation is an important tool to obtain functional food products when applied under controlled conditions. This chapter will review the studies evaluating the effects of microbiota to be selected on the quality of dough and final product. Additionally, the influence of sourdough-based fermentation on carbohydrates, lipids, proteins, and bioactive compounds has been highlighted by emphasizing the content, stability, bioactivity, and bioavailability of these products.
Keywords
- bioactive compounds, carbohydrates, Fermentation, glycemic index, lipids, microbiota, proteins, shelf life, sourdough
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- General Agricultural and Biological Sciences
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Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development. Elsevier, 2025. p. 263-277.
Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review
}
TY - CHAP
T1 - Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds
AU - Ozkan, Gulay
AU - Nemli, Elifsu
AU - Saricaoglu, Beyza
AU - Capanoglu, Esra
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2025 Elsevier Inc. All rights reserved.
PY - 2025
Y1 - 2025
N2 - As one of the ancient biotechnological processes, sourdough fermentation is widely used not only to provide foods with high nutritional value but also to enhance the technological, functional, and sensorial characteristics of the final products. There have been a variety of factors related to fermentation-dependent parameters such as pH, temperature, time, and type of the starter culture, as well as ingredient-dependent parameters, including the type of the flour/flour blends and initial microbial load of the raw materials that should be estimated during this process. Numerous studies have been reported to investigate the effect of sourdough fermentation on the quality of various food materials, primarily associated with metabolite synthesis by the action of microbiota. On the other hand, it may not be effortless to get a homogeneous product because fermentation parameters and starter culture have a potent impact on the properties of food products. Sourdough fermentation is an important tool to obtain functional food products when applied under controlled conditions. This chapter will review the studies evaluating the effects of microbiota to be selected on the quality of dough and final product. Additionally, the influence of sourdough-based fermentation on carbohydrates, lipids, proteins, and bioactive compounds has been highlighted by emphasizing the content, stability, bioactivity, and bioavailability of these products.
AB - As one of the ancient biotechnological processes, sourdough fermentation is widely used not only to provide foods with high nutritional value but also to enhance the technological, functional, and sensorial characteristics of the final products. There have been a variety of factors related to fermentation-dependent parameters such as pH, temperature, time, and type of the starter culture, as well as ingredient-dependent parameters, including the type of the flour/flour blends and initial microbial load of the raw materials that should be estimated during this process. Numerous studies have been reported to investigate the effect of sourdough fermentation on the quality of various food materials, primarily associated with metabolite synthesis by the action of microbiota. On the other hand, it may not be effortless to get a homogeneous product because fermentation parameters and starter culture have a potent impact on the properties of food products. Sourdough fermentation is an important tool to obtain functional food products when applied under controlled conditions. This chapter will review the studies evaluating the effects of microbiota to be selected on the quality of dough and final product. Additionally, the influence of sourdough-based fermentation on carbohydrates, lipids, proteins, and bioactive compounds has been highlighted by emphasizing the content, stability, bioactivity, and bioavailability of these products.
KW - bioactive compounds
KW - carbohydrates
KW - Fermentation
KW - glycemic index
KW - lipids
KW - microbiota
KW - proteins
KW - shelf life
KW - sourdough
UR - http://www.scopus.com/inward/record.url?scp=85213170564&partnerID=8YFLogxK
U2 - 10.1016/B978-0-443-18622-6.00015-3
DO - 10.1016/B978-0-443-18622-6.00015-3
M3 - Contribution to book/anthology
AN - SCOPUS:85213170564
SN - 9780443186233
SP - 263
EP - 277
BT - Handbook of Sourdough Microbiota and Fermentation
PB - Elsevier
ER -