Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review

In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands of pedo-climatic growth factors, the suitability for organic cultivation along with their high nutritional quality and their content in pro-health compounds make them extrem...

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Autores principales:	Larisa Rebeca Șerban, Adriana Păucean, Simona Maria Man, Maria Simona Chiş, Vlad Mureşan
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	einkorn spelt emmer Khorasan lactobacili bread quality Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/18749986cac04c61b79aa586fed4f479
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spelling	oai:doaj.org-article:18749986cac04c61b79aa586fed4f4792021-11-25T18:51:26ZAncient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review10.3390/pr91120082227-9717https://doaj.org/article/18749986cac04c61b79aa586fed4f4792021-11-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/2008https://doaj.org/toc/2227-9717In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands of pedo-climatic growth factors, the suitability for organic cultivation along with their high nutritional quality and their content in pro-health compounds make them extremely attractive for bakers and modern consumers, equally. On the other hand, in recent years, sourdough has gained attention due to its ability to produce new functionally active molecules with higher bioaccessibility and thus to produce bread with enhanced nutritional quality. This paper highlights the relevant nutritional profile of einkorn, spelt, emmer and Khorasan which could lead to bread with improved textural, sensorial, microbial and nutritional characteristics through sourdough fermentation. The ancient wheat species could be used as promising substitutes for common wheat flour for the design of innovative types of bread, even for special needs.Larisa Rebeca ȘerbanAdriana PăuceanSimona Maria ManMaria Simona ChişVlad MureşanMDPI AGarticleeinkornspeltemmerKhorasanlactobacilibread qualityChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 2008, p 2008 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	einkorn spelt emmer Khorasan lactobacili bread quality Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	einkorn spelt emmer Khorasan lactobacili bread quality Chemical technology TP1-1185 Chemistry QD1-999 Larisa Rebeca Șerban Adriana Păucean Simona Maria Man Maria Simona Chiş Vlad Mureşan Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review
description	In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands of pedo-climatic growth factors, the suitability for organic cultivation along with their high nutritional quality and their content in pro-health compounds make them extremely attractive for bakers and modern consumers, equally. On the other hand, in recent years, sourdough has gained attention due to its ability to produce new functionally active molecules with higher bioaccessibility and thus to produce bread with enhanced nutritional quality. This paper highlights the relevant nutritional profile of einkorn, spelt, emmer and Khorasan which could lead to bread with improved textural, sensorial, microbial and nutritional characteristics through sourdough fermentation. The ancient wheat species could be used as promising substitutes for common wheat flour for the design of innovative types of bread, even for special needs.
format	article
author	Larisa Rebeca Șerban Adriana Păucean Simona Maria Man Maria Simona Chiş Vlad Mureşan
author_facet	Larisa Rebeca Șerban Adriana Păucean Simona Maria Man Maria Simona Chiş Vlad Mureşan
author_sort	Larisa Rebeca Șerban
title	Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review
title_short	Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review
title_full	Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review
title_fullStr	Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review
title_full_unstemmed	Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review
title_sort	ancient wheat species: biochemical profile and impact on sourdough bread characteristics—a review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/18749986cac04c61b79aa586fed4f479
work_keys_str_mv	AT larisarebecaserban ancientwheatspeciesbiochemicalprofileandimpactonsourdoughbreadcharacteristicsareview AT adrianapaucean ancientwheatspeciesbiochemicalprofileandimpactonsourdoughbreadcharacteristicsareview AT simonamariaman ancientwheatspeciesbiochemicalprofileandimpactonsourdoughbreadcharacteristicsareview AT mariasimonachis ancientwheatspeciesbiochemicalprofileandimpactonsourdoughbreadcharacteristicsareview AT vladmuresan ancientwheatspeciesbiochemicalprofileandimpactonsourdoughbreadcharacteristicsareview
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Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review

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