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- W3204266424 startingPage "1686" @default.
- W3204266424 abstract "Sourdough bread is a traditional product, which is produced by mixing wheat, rye or other grain flours with water and lactic acid fermentation. The supposed mechanisms for the effect of foods produced by sourdough fermentation on health were probiotic effect of microorganisms, production of bioactive peptides and organic acids (acetic acid, butyrate, propionic acid), decreased amount of anti-nutrients (phytic acid, etc.), digestibility of starch and protein, increased bioaccessibility of phenolic compounds and bioavailability of minerals, degradation of gluten, new product to celiac patients. It was reported to have effects on nutrition, such as product development. In this review, the effect of sourdough fermentation on the ingredients in bread, in vitro bioaccessibility and health benefits are examined." @default.
- W3204266424 created "2021-10-11" @default.
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- W3204266424 date "2021-09-28" @default.
- W3204266424 modified "2023-10-16" @default.
- W3204266424 title "Ekşi Maya Fermantasyonu ile Üretilen Ekmeklerdeki Biyoaktif Bileşenlerin In Vitro Biyoerişilebilirliği ve Sağlık Üzerine Etkileri" @default.
- W3204266424 doi "https://doi.org/10.24925/turjaf.v9i9.1686-1694.3806" @default.
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