In Vitro Bioaccessibility and Health Effects of Bioactive Compounds in Bread Produced by Sourdough Fermentation

Özlem Çağındı, Ergun Köse, Ceren İnce

Abstract


Sourdough bread is a traditional product, which is produced by mixing wheat, rye or other grain flours with water and lactic acid fermentation. The supposed mechanisms for the effect of foods produced by sourdough fermentation on health were probiotic effect of microorganisms, production of bioactive peptides and organic acids (acetic acid, butyrate, propionic acid), decreased amount of anti-nutrients (phytic acid, etc.), digestibility of starch and protein, increased bioaccessibility of phenolic compounds and bioavailability of minerals, degradation of gluten, new product to celiac patients. It was reported to have effects on nutrition, such as product development. In this review, the effect of sourdough fermentation on the ingredients in bread, in vitro bioaccessibility and health benefits are examined.

Keywords


Bioaccessibility; Bioactive compounds; Sourdough fermentation; In vitro; Bread

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DOI: https://doi.org/10.24925/turjaf.v9i9.1686-1694.3806

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ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: