کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9903932 | 1546139 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Potential of sourdough for healthier cereal products
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Sourdough fermentation has a well-established role in improving flavour and structure of bread. However, the significant potential of sourdough fermentation to improve the nutritional properties of rye, oat and wheat products has gained much less attention, although the interest is at present increasing. Sourdough fermentation can modify healthiness of cereals in a number of ways: it can improve texture and palatability of whole grain, fibre-rich or gluten-free products, stabilise or increase levels of various bioactive compounds, retard starch bioavailability (low glyceamic index products) and improve mineral bioavailability. Many new interesting applications for sourdough remain still to be explored, such as the use of prebiotic starter cultures or production of totally new types of bioactive compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 16, Issues 1â3, JanuaryâMarch 2005, Pages 104-112
Journal: Trends in Food Science & Technology - Volume 16, Issues 1â3, JanuaryâMarch 2005, Pages 104-112
نویسندگان
K. Katina, E. Arendt, K.-H. Liukkonen, K. Autio, L. Flander, K. Poutanen,