Impact of sourdough fermentation on nutrient transformations in cereal-based foods:Mechanisms,practical applications,and health implications  

作　　者：Zhen Wang Luyang Wang 

机构地区：[1]State Key Laboratory of Crop Stress Adaptation and Improvement,College of Agriculture,Henan University,Kaifeng 475004,China

出　　处：《Grain & Oil Science and Technology》2024年第2期124-132,共9页粮油科技（英文版）

基　　金：supported by the Graduate Education Innovation and Quality Improvement Project of Henan University(No.SYLYC2023185).

摘　　要：Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransformation of nutrients occurs,resulting in notable changes to proteins,carbohydrates,fats,vitamins,and minerals.Each nutrient undergoes specific transformations,providing various advantages for human health.Proteins undergo hydrolysis to produce small molecular weight peptides and amino acids that are more easily digested and absorbed by the human body.Carbohydrates break down to improve the digestibility and absorption of cereals and lower the glycemic index.Fatty acids experience oxidation to produce new substances with health benefits.Additionally,the application of sourdough fermentation can enhance the texture,flavor,and nutritional value of cereal foods while also extending their shelf life and improving food safety.In conclusion,sourdough fermentation has a broad range of applications in cereal food processing.Further research is encouraged to investigate the mechanisms and processes of sourdough fermentation to develop even more nutritious,healthy,and flavorful cereal-based foods.

关 键 词：Sourdough fermentation Lactic acid bacteria PROTEOLYSIS Starch hydrolysis Low-GI NUTRIENTS 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]