Sourdough fermentation as a modulator of nutritional quality in cereal-based baked products.
Abstract
Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme activation, and metabolite synthesis, altering the dough and the final product. Growing consumer demand for healthy foods has prompted researchers and manufacturers to explore sourdough technology for the development of nutritious and functional baked goods with health benefits. This review provides a critical synthesis of current knowledge, with particular emphasis on linking fermentation mechanisms to nutritional outcomes and their relevance in modern food systems. Specifically, the multifaceted influence of sourdough technology on several macronutrients is explored. Previous research indicates that sourdough fermentation can lower the glycemic response, enhance protein digestibility, increase phenolic compounds, and improve mineral bioavailability. Despite these promising effects, the mechanistic basis underlying such nutritional improvements remains underexplored, particularly under controlled and industrial processing conditions. This review highlights key research gaps, including the scalability of sourdough production for nutritious food development and the specific fermentation mechanisms that promote human health. Variability in fermentation practices across artisanal and industrial settings further complicates the reproducibility of these effects. Addressing these gaps through supplemental research is essential both for consumers seeking healthy food options and for the food industry as it aims to innovate and meet market demands. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.