Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification
This study highlights the benefits of combining gelatinization with Type-II sourdough fermentation for improving lentil and chickpea flours. The fermentation process effectively reduces anti-nutritional factors while enhancing the nutritional, technological, and sensory qualities of the resulting pr...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000356 |
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| author | Marco Montemurro Giuseppe Perri Michela Verni Erica Pontonio Carlo Giuseppe Rizzello |
| author_facet | Marco Montemurro Giuseppe Perri Michela Verni Erica Pontonio Carlo Giuseppe Rizzello |
| author_sort | Marco Montemurro |
| collection | DOAJ |
| description | This study highlights the benefits of combining gelatinization with Type-II sourdough fermentation for improving lentil and chickpea flours. The fermentation process effectively reduces anti-nutritional factors while enhancing the nutritional, technological, and sensory qualities of the resulting products. By employing a back-slopping technique typical of Type-I sourdough, different propagation steps were analyzed. The results showed that sourdough fermentation positively influenced the biochemical properties of fortified foods, leading to improved protein digestibility and a lower predicted glycemic index. However, after the fifth propagation cycle, there was a decline in the dominance of starter cultures, which negatively impacted the concentration of free amino acids and protein digestibility in the breads. To ensure consistent quality and economic viability in industrial applications, the study suggests using freeze-drying or refrigeration to stabilize Type-II legume sourdough as a natural starter. This method, combined with five cycles of back-slopping propagation, could provide a robust solution for maintaining the nutritional and functional properties of fermented products. |
| format | Article |
| id | doaj-art-a4a9df939f00412e8e3a1a93e69aa4fe |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-a4a9df939f00412e8e3a1a93e69aa4fe2025-01-29T05:02:45ZengElsevierApplied Food Research2772-50222025-06-0151100725Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortificationMarco Montemurro0Giuseppe Perri1Michela Verni2Erica Pontonio3Carlo Giuseppe Rizzello4Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy; Institute of Sciences of Food Production, National Research Council of Italy, Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, ItalyDepartment of Environmental Biology, “Sapienza” University of Rome, Rome, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy; Corresponding author.Department of Environmental Biology, “Sapienza” University of Rome, Rome, ItalyThis study highlights the benefits of combining gelatinization with Type-II sourdough fermentation for improving lentil and chickpea flours. The fermentation process effectively reduces anti-nutritional factors while enhancing the nutritional, technological, and sensory qualities of the resulting products. By employing a back-slopping technique typical of Type-I sourdough, different propagation steps were analyzed. The results showed that sourdough fermentation positively influenced the biochemical properties of fortified foods, leading to improved protein digestibility and a lower predicted glycemic index. However, after the fifth propagation cycle, there was a decline in the dominance of starter cultures, which negatively impacted the concentration of free amino acids and protein digestibility in the breads. To ensure consistent quality and economic viability in industrial applications, the study suggests using freeze-drying or refrigeration to stabilize Type-II legume sourdough as a natural starter. This method, combined with five cycles of back-slopping propagation, could provide a robust solution for maintaining the nutritional and functional properties of fermented products.http://www.sciencedirect.com/science/article/pii/S2772502225000356LegumeSourdoughLactic acid bacteriaGelatinizationBreadPasta |
| spellingShingle | Marco Montemurro Giuseppe Perri Michela Verni Erica Pontonio Carlo Giuseppe Rizzello Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification Applied Food Research Legume Sourdough Lactic acid bacteria Gelatinization Bread Pasta |
| title | Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification |
| title_full | Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification |
| title_fullStr | Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification |
| title_full_unstemmed | Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification |
| title_short | Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification |
| title_sort | application of a sourdough type ii fermentation model to gelatinized legume flours starter robustness technological and nutritional implications potential of the bread and pasta fortification |
| topic | Legume Sourdough Lactic acid bacteria Gelatinization Bread Pasta |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000356 |
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