Journal
FOOD CHEMISTRY
Volume 360, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130038
Keywords
Whole wheat products; Sourdough; Fermentation; Metabolic pathway; Quality improvement
Funding
- Henan University of Technology [2020ZKCJ11]
- Key Scientific and Technological Project of Henan Province [202102110143]
- Zhongyuan Scholars in Henan Province [192101510004]
- Strategic Consulting Research Project of Henan Institute of Chinese Engineering Development Strategies [2020HENZT13]
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This review analyzes the impact of sourdough fermentation on whole-wheat flour products, covering effects on bran particles, starch, and gluten, with a focus on reducing anti-nutritional factors and harmful substances. Future research directions are also proposed, such as efficient strain screening and metabolic pathway control for sourdough, as well as the utilization of bran pre-fermentation and integrated biotechnology to enhance the quality of whole-wheat products.
Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote health. Sourdough fermentation is increasingly being used in improving the quality of WWF products. This review aims to analyze the effect of sourdough fermentation on WWF products. The effects of sourdough on bran particles, starch, and gluten, as well as the rheology, antinutritional factors, and flavor components in WWF dough/products are comprehensively reviewed. Meanwhile, sourdough fermentation technology has a promising future in reducing anti-nutritional factors and toxic and harmful substances in WFF products. Finally, researchers are encouraged to focus on the efficient strain screening and metabolic pathway control of sourdough for WWF products, as well as the use of bran pre-fermentation and integrated biotechnology to improve the quality of whole-wheat products. This review provides a comprehensive understanding of the effect of sourdough fermentation technology on wholemeal products to promote WWF production.
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