Chapter 35 - Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation

Abstract

Since the domestication of plants, the evolution of agriculture has led to the selection of modern cereal crops based on higher yields and technological characteristics, as well as to the progressive abandonment of ancient and local cereals and pseudocereals. Nowadays, their use has been reevaluated thanks to the high content of protein, fiber, micronutrients, and bioactive compounds. Minor and ancient grains well satisfy the consumers' requirements with regard to human health, and its diffusion contributes to the preservation of genetic diversity and local economies. Besides the high nutritional value, antinutritional factors (ANFs) lower the quality of such crops and related products; indeed, recent research has focused on the reduction of ANFs and the improvement of baking quality following several approaches. The use of sourdough fermentation has largely been used as a tool to overcome these drawbacks, giving excellent enhancement of the nutritional, functional, sensory, and technological quality of grains, flours, and related products. Further improvement is achieved when proper selected lactic acid bacteria (LAB) isolated among the autochthonous microbiota are employed as starters in the fermentation process.