ABSTRACT
This chapter discusses the main bioactive compounds derived from cereals (mainly wheat and rye) and cereal sourdough together with the changes in the metabolite profile as a result of sourdough fermentation. The popularity of wheat, rye, and more recently barley and oat, has been noticed as a consumer preference for cereal foods based on the demonstrated health-promoting effects of their distinct biological active components with high nutritional value. Wheat, rye, and barley have rather high fermentable oligo-, di-, monosaccharides and polyols (FODMAP) levels. Sourdough is the dough for the production of baked goods that is kept in fermentation temporarily or permanently by means of homo- and heterofermentative lactic acid bacteria and yeasts. Sourdough improves digestibility, aroma, flavor, shelf life and cut of baked goods; and likewise, nutritional properties are improved. Branched-chain amino acids (BCAAs) and their derivate metabolites, small peptides with high BCAA content, microbial metabolites of phenolic acids, and other potentially bioactive molecules could play a protective role in the development of many non-communicable diseases (NCDs), such as obesity, type II diabetes, cardiovascular diseases, and colorectal cancer. These are examples of bioactive molecules that can potentially be altered during sourdough fermentation by lactic acid bacteria. Mixed cereals can be referred as a valuable source of nutrients including dietary fiber, resistant starch, oligosaccharides, trace elements, vitamins, and other compounds related to disease prevention, mostly phytoestrogens and antioxidants.
