Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker’s yeast breads...

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Detalles Bibliográficos
Autores principales: Rizzello, Carlo Giuseppe, Portincasa, Piero, Montemurro, Marco, Di Palo, Domenica Maria, Lorusso, Michele Pio, De Angelis, Maria, Bonfrate, Leonilde, Genot, Bernard, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950244/
https://www.ncbi.nlm.nih.gov/pubmed/31817104
http://dx.doi.org/10.3390/nu11122954

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950244/
https://www.ncbi.nlm.nih.gov/pubmed/31817104
http://dx.doi.org/10.3390/nu11122954

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