Fermentation of cereals for specific purpose
2007
Kohajdová, Z.,Slovak University of Technology, Bratislava (Slovak Republic) | Karovičová, J.,Slovak University of Technology, Bratislava (Slovak Republic)
Cereal grains are considered to be one of the most important sources of dietary proteins, carbohydrates, vitamins, minerals and fibre for people all over the world. Fermentation can be defined as a desirable process of biochemical modification of primary food matrix brought about by microorganisms and their enzymes. Fermentation of cereals leads to a general improvement in the shelf life, texture, taste and aroma, nutritional value and digestibility and significantly lowers the content of antinutrients of cereal products. Lactic acid fermentation of cereals is a long-established processing method and is being used in Asia, Africa and other countries for the production of foods in various forms such as beverages (boza, bouza) gruels (togwa) porridge (ogi, yosa) and mixtures (tarhana, balao balao).
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Эту запись предоставил Technical University in Zvolen