Table 1.
Benefits of sourdough as shown in Figure 1.
| Benefits | References |
|---|---|
| Improved properties of bread | |
| (a) Extend shelf life | [12,18,22] |
| (b) Improve flavour | [12,17,18,23] |
| (c) Enhance aroma | [18,23,24,25] |
| (d) Better texture | [12,18,23] |
| Promote health benefits | |
| (a) Provide gastrointestinal benefits | |
| -Diminish content of FODMAPs | [26,27] |
| -Reduce gluten contents | [28] |
| -Pre-digest phytic acid | [29,30,31,32,33] |
| -Natural prebiotics and probiotics | [34,35,36,37] |
| (b) Control glycaemic index (GI) | [38,39,40] |
| -Better blood glucose control | [41,42,43] |
| -Increase insulin sensitivity | [41,42,44] |
| -Reduce serum cholesterol | [45] |
| -Reduce risk of developing type 2 diabetes | [41,42,46] |
| -Decrease risk of cardiovascular disease | [41,42,45,46,47] |
| -Improve weight control | [46] |
| (c) Boost amount of vitamins and minerals | [38,48,49] |
| -Regulate metabolism | [50] |
| -Enhance mood and energy | [50] |
| -Antioxidant and antihypertensive | [51,52,53] |