Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in fermentation process. The specific strains involved influenced several factors including chemical enzyme composition of flour sourdough production technology. For many decades scientific community has explored microbiological, biochemical, technological nutritional potential sourdoughs. Traditionally, sourdoughs have been used to improve organoleptic properties, texture, digestibility, palatability, safety bread other kinds baked products. Recently, novel sourdough-based biotechnological applications proposed meet demand consumers for healthier more natural food offer new inputs industry. Many researchers focused on beneficial effects enzymatic activities or compounds, such as exopolysaccharides, with both functional roles. Additionally, studies ability produce antifungal compounds use bio-preservatives. This review provides an overview fundamental features their exploitation develop high value-added products microorganisms and/or metabolites, can positively impact human health.