Current Trends in the Use of Underutilized Cereals and Pseudocereals in Sourdough Fermentation

Sourdough fermentation, a centuries-old bread-making method, involves fermenting flour and water to produce a starter culture. Recent studies highlight the potential of incorporating underutilized cereals to enhance bread’s nutritional profile. The utilization of underutilized cereals in sourdough fermentation demonstrates enhancements in bioactive compounds in the final product. Sourdough fermentation of multigrain blends has been known to lead to improvements in bioactivity, with both the milling process and fermentation increasing phenolic compounds and antioxidant activity. The incorporation of underutilized cereals in sourdough fermentation is a burgeoning trend in the baking industry, showcasing improvements in bread’s nutritional value, mitigation of potential issues for individuals sensitive to gluten or fructans, and regulation of fructan levels during fermentation. Sourdough fermentation stands as a viable method for producing healthier and more digestible bread products. Studies indicate that inclusion of sourdough during bread making yields improved bioactive profiles, digestibility, and potential reductions in FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols).