Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Şerban-Eugen CUCU, Mona Elena POPA
Whole-wheat bread is commonly consumed all over the world, due to its high nutritional content. However, this type of bread have high levels of phytic acid, which can chelate divalent minerals. Phytic acid is a major phosphorous storage compound existing in most cereal grains, oilseeds and legumes and it is necessary to find technological solution for reducing its content in bread. In recent years, consumer appreciation regarding sourdough bread has increased, not only due to higher information of its nutritional properties, but mainly because consumers relish the stronger aroma of sourdough bread compared with yeasted bread. Technological aids such as natural antimicrobial compounds or sourdough utilization can be a particularly useful tool to improve bread shelf life but also bread quality and flavor. Bread aroma is determined by numerous factors, including the sort of cereal flours, the characteristics of sourdough preparation, the baking conditions, and the metabolism of fermenting microorganisms. This paper aim is to review the literature for various state of the art technological solutions for bread flavor and nutritional quality improving.
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