Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread
Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspec...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2021-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202102-0002_rye-nutritional-and-technological-evaluation-in-czech-cereal-technology-a-review-sourdoughs-and-bread.php |
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| author | Marcela Sluková Lucie Jurkaninová Simona Gillarová Šárka Horáčková Pavel Skřivan |
| author_facet | Marcela Sluková Lucie Jurkaninová Simona Gillarová Šárka Horáčková Pavel Skřivan |
| author_sort | Marcela Sluková |
| collection | DOAJ |
| description | Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspective. The fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe cause not only the leavening of dough but also desired texture and sensory properties of bread. |
| first_indexed | 2024-04-10T08:32:13Z |
| format | Article |
| id | doaj.art-ffe5f311b4914829a21d8a9097fc78fc |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:13Z |
| publishDate | 2021-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-ffe5f311b4914829a21d8a9097fc78fc2023-02-23T03:28:46ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172021-04-01392657010.17221/204/2020-CJFScjf-202102-0002Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and breadMarcela Sluková0Lucie Jurkaninová1Simona Gillarová2Šárka Horáčková3Pavel Skřivan4Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicRye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspective. The fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe cause not only the leavening of dough but also desired texture and sensory properties of bread.https://cjfs.agriculturejournals.cz/artkey/cjf-202102-0002_rye-nutritional-and-technological-evaluation-in-czech-cereal-technology-a-review-sourdoughs-and-bread.phprye floursfermentationrye sourdough breadantifungal compounds |
| spellingShingle | Marcela Sluková Lucie Jurkaninová Simona Gillarová Šárka Horáčková Pavel Skřivan Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread Czech Journal of Food Sciences rye flours fermentation rye sourdough bread antifungal compounds |
| title | Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread |
| title_full | Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread |
| title_fullStr | Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread |
| title_full_unstemmed | Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread |
| title_short | Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread |
| title_sort | rye nutritional and technological evaluation in czech cereal technology a review sourdoughs and bread |
| topic | rye flours fermentation rye sourdough bread antifungal compounds |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202102-0002_rye-nutritional-and-technological-evaluation-in-czech-cereal-technology-a-review-sourdoughs-and-bread.php |
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