Subject: Agricultural biotechnology
Subject: Other agricultural sciences
Year: 2003
Type: Conference or Workshop Item
Type: NonPeerReviewed
Title: SOURDOMICS (CA18101) Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses
Author: Kovacevik, Biljana
Abstract: Bread plays a fundamental role in human well-being. Its nutritional value depends largely on its cereal composition, while its distinctive appeal arises from its aerated structure. Although white (wheat) bread with bakers’ yeast has become widespread, it has not the taste, aroma, nutritional characteristics and long shelf-life of traditional sourdough whole-grain bread. Prolonged sourdough fermentation is more efficient than yeast fermentation in reducing phytic acid (an anti-nutritional factor). Some sourdough bacteria produce exopolysaccharides (EPS), which improve rheological, flavour and textural properties of bread, exhibit prebiotic properties, are potentially beneficial to gut health and have several applications in pharmaceutical and food industries. Sourdough fermentation is also crucial to dietary fibre degradation or solubilisation. Grain dietary fibre contribute positively to a long list of diseases (e.g. type-2 diabetes, hypercholesterolemia, severe dental caries, constipation, obesity, colorectal cancer and coronary heart disease). It also reduces starch digestibility, thus lowering glycaemic and insulin index. Resistant starch (and other dietary fibres) has received much attention owing to its health potential benefits and functional (prebiotic) properties. Sourdough fermentation may influence positively gut health as a result of its role in modulating dietary fibre pattern, producing EPS with prebiotic properties and, probably, providing favourable bacterial metabolites to gut microflora. In this context, sourdough technology is undergoing an increasing interest and SOURDOMICS is its materialization, by proposing biotechnological advances through foodomics. The SOURDOMICS COST Action network brings together a multidisciplinary group of scientists from 54 countries who have focused their attention on technology of cereals, sourdough and breadmaking.
Publisher:
Relation: https://eprints.ugd.edu.mk/33557/
Identifier: oai:eprints.ugd.edu.mk:33557
Identifier: https://eprints.ugd.edu.mk/33557/1/Poster%20BrIAS%20Workshop%20Fermented%20Foods%20%20Health%20-%20PDF.pdfIdentifier: https://eprints.ugd.edu.mk/33557/2/Program%20BrIAS%20Workshop%20Fermented%20Foods%20%20Health%20PDF.pdfIdentifier: Kovacevik, Biljana (2003) SOURDOMICS (CA18101) Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. In: Fermented Foods & Health, 03.03.2023, Brussel.
