| Autor: |
Gobbetti, Marco, De Angelis, Maria, Di Cagno, Raffaella, Polo, Andrea, Rizzello, Carlo Giuseppe |
| Předmět: |
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| Zdroj: |
Critical Reviews in Food Science & Nutrition; 2020, Vol. 60 Issue 13, p2158-2173, 16p |
| Abstrakt: |
In the era of fighting wastes and paying close attention to sustainability and new protein sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for increasing their consumption. Even with obvious peculiarities, a common trait characterizes these heterogeneous matrixes: unquestionable nutritional and functional value combined with some technological, sensory and/or anti-nutritional weaknesses, which unfortunately limit the exploitation and consumption. With the perspective of their use to fortify staple baked goods, we reviewed the main technological, nutritional and functional features of various legumes and pseudo-cereals, and milling by-products. Notwithstanding the potential of other technological solutions, we reported numerous evidences that qualified the sourdough fermentation as the most sustainable and powerful process to exploit the technological, nutritional and functional features of these matrixes and to limit or eliminate weak attributes. Sourdough fermentations tailored for specific matrixes allowed the fortification of staple baked goods with abundant levels of legumes, pseudo-cereals or milling by-products while keeping high consumer acceptance. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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