Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Keyphrases

• Sourdough 100%
• Functional Potential 100%
• Sourdough Fermentation 100%
• Nutritional Impact 100%
• Bread 75%
• Dietary Fiber 50%
• Fermentation 25%
• Human Health 25%
• Shelf Life 25%
• Physical Properties 25%
• Chemical Properties 25%
• Mineral Content 25%
• Fiber Composition 25%
• Human nutrition 25%
• Nutritional Characteristics 25%
• Flour 25%
• High Protein 25%
• Fiber Properties 25%
• Microflora 25%
• Food Technology 25%
• Fermented Foods 25%
• Nutrient Availability 25%
• Lactic Acid Bacteria 25%
• Antioxidant Content 25%
• Low Glycemic Index 25%
• Protein Digestibility 25%
• Food Characteristics 25%
• Sourdough Bread 25%
• Nutritional Role 25%
• Human Large Intestine 25%
• Intestine Microbiota 25%
• Fermentation Degree 25%

Food Science

• Sourdough 100%
• Sourdough Fermentation 100%
• Dietary Fiber 50%
• Cereal 25%
• Human Nutrition 25%
• Digestible Protein 25%
• Lactic Acid Bacteria 25%
• Fermented Food 25%
• Glycemic Index 25%
• Antioxidant 25%
• Sourdough Bread 25%
• Shelf Life 25%