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Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

1
Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
2
Department of Food and Nutrition, Helsinki Institute of Sustainability Science, University of Helsinki, 00100 Helsinki, Finland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(4), 129; https://doi.org/10.3390/foods8040129
Received: 21 March 2019 / Revised: 9 April 2019 / Accepted: 15 April 2019 / Published: 18 April 2019
(This article belongs to the Special Issue Processing Technology and Quality of Fermented Food and Beverages)
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Abstract

The growing consumers’ request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary fiber, vegetable proteins, vitamins, minerals, and functional compounds. The conventional process for pasta production does not include a fermentation step. However, novel recipes including sourdough-fermented ingredients have been recently proposed, aiming at enhancing the nutritional and functional properties of this product and at enriching commercial offerings with products with new sensorial profiles. The use of sourdough for pasta fortification has been investigated under several aspects, including fortification in vitamin B, the reduction of starch digestibility, and gluten content. Sourdough fermentation has also been successfully applied to non-conventional flours, (e.g., from pseudocereals and legumes), in which an overall increase of the nutritional value and health-promoting compounds, such as a significant decrease of antinutritional factors, were observed. Fermented non-conventional flours, obtained through spontaneous fermentation or using selected starters, have been proposed as pasta ingredients. As the result of wheat replacement, modification in textural properties of pasta may occur. Nonetheless, fermentation represents an efficient tool in improving, besides nutritional and functional profile, the sensory and technological features of fortified pasta. View Full-Text
Keywords: pasta; fermentation; legume flours; sourdough; lactic acid bacteria pasta; fermentation; legume flours; sourdough; lactic acid bacteria
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Montemurro, M.; Coda, R.; Rizzello, C.G. Recent Advances in the Use of Sourdough Biotechnology in Pasta Making. Foods 2019, 8, 129.

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